1, minced meat roast taro: taro cut into small pieces, pork chopped into minced, onion, ginger and garlic knife spare. The pan is hot, the onion ginger into the incense. Put into the pork stir fry until spit oil. Sprinkle cooking wine along the side of the pan to increase the aroma, and then set aside. Heat the oil again and sauté the garlic, then add the taro pieces and stir-fry, then add the minced pork and continue to stir-fry. Stir fry completely, add more water or broth. Small and medium fire until the taro is soft and rotten, with chopsticks can easily clip off the taro as appropriate, followed by the appropriate amount of salt, sugar, oyster sauce seasoning. The juice can be removed from the pot and served on a plate.

2, taro stewed duck: taro peeled and cut into pieces. Duck with thirteen flavor soy sauce sugar marinade about half an hour. Burning hot pan into the ginger. Pour the duck meat into the high fire fried. Add soy sauce sugar and a little water to cover the lid and simmer for about ten minutes. Add the taro and a bowl of water and simmer for ten minutes. When the water will be to dry when sprinkled with chopped green onion can be on the plate.

3, pulling the taro: taro peeled and cleaned cut rollerblade block, pot of oil into the six mature, will be taro block into the, fried to taro yellow. Fish out and drain the oil, add a little water to the pot, put the sugar fried melted, stirring constantly, so that the sugar is heated evenly melted, but the fire should not be too big. Sugar solution such as small pinpoint-sized bubbles, quickly fried taro pieces poured evenly coated with sugar sauce, plate sprinkled with sesame seeds can be eaten.