Taro half piece

Pork belly slices, 9 pieces cooked

Scallion right amount

Monosodium glutamate 10g

Sugar 0.5g

Soy sauce 1 spoon

Steamed fish sauce oil 1 spoon

Lard 1 spoon

-Steps-

1. Cut taro into 0.6 cm thick and pork belly into 0.2 cm thick.

2. Combine the cooked pork belly slices and taro and put them in a round pot.

3. According to the above seasoning ratio, make juice and add it to the taro pot.

4. Then add the stock, and start to cook with high fire10 ~15 minutes.

5. When cooking with fire, the lid must flow out a little to avoid the soup overflowing.

6. This is a cooked taro, sprinkled with chopped green onion and sprinkled with hot lard. It tastes very beautiful and has a strong aroma.