Materials: peeled taro 2 two sugar half a catty rice wine half a bowl

Methods: 1. first taro popping knife way to cut into large hobnail pieces and then cut the face upward into the pot and add cold water to half the height of the way to cover the boil and then turn the fire continue to cook until the taro with chopsticks easy to pierce through the degree of ripeness

2. then add half of two sugar and add hot water to 8 minutes of height and then simmering 10 minutes add another half of sugar and rice wine then cover the pot and turn to the heat continue to cook for 15 minutes

3. Add the other half of the sugar and rice wine and cover the pot with a lid and continue to cook for 15 minutes

3. Remove the pot from the heat and let it cool down, then place it in the refrigerator to finish

Taro Rice Ingredients:

Diced taro 1/2 cup diced pork 1/2 cup diced carrots 2 Tbsp. white rice 1 cup water 1 ? cups salt 2 tsp. oil 1 Tbsp. sugar 1/3 Tbsp.

How to Make: 1.) Prepare diced taro, pork and carrots

2.) Wash and drain the rice, then add 1 and 1/4 cups of water (or broth), Ingredient 1 and all the seasonings and mix well for 20 minutes, then put it into the electric pot to steam

3.) When the switch jumps, open the lid of the pot and let the taro rice simmer for about 15-20 minutes, then stir it with a rice spoon from the bottom up to mix well.

Taro cake

Main ingredients: 1. a. sticky rice flour packet b. 6 cups of water 2. 1 lb of taro (peeled and cut into pieces for later use) 3. 25 grams of preserved sausage (cut into pieces for later use) 4. 30 grams of preserved meat (cut into pieces for later use) 5. 4 shiitake mushrooms (soaked and shredded for later use) 6. 30 grams of shrimp (soaked and soaked for later use) 7. 2 tablespoons of lard 8. 4 red onion slices

Methods: 1. Red onion, until the red onion brown and then material 3 ~ 6 up into the pan and stir fry, stir fry and then taro up into the stir fry, stir fry and then discretionary soy sauce, monosodium glutamate seasoning

2. Sticky rice flour and water up to mix well and add the practice of 1 and mix well

3. practice of 2 with containers (containers to be too deep) put in a rice cooker steam, rice cooker pot on the outside of the 3 cups of water, and then jumped up and so on for 5 minutes, and then put the outside of the pot on the 3 cups of water again. continue to steam, rice cooker jump up do not lift the lid, smothered for 15 minutes before taking out

4. With a knife along the edge of the pan circle, take a large plate inverted that

Scallion oil taro

main ingredients: 300 grams of taro

Accessories: 50 grams of green onions

Seasoning: 30 grams of vegetable oil, salt, 2 grams of sugar 5 grams of monosodium glutamate 1 gram

Practice: 1. Taro cleaned. Put the pot of water to cook through the fish peeled off the skin and cut into pieces;

2. shallots to remove the roots and old skin, yellow leaves washed and cut into pieces;

3. frying pan set on high heat and pour in vegetable oil burned to fifty percent of the heat into the half of the end of the onion stir fry flavor;

4. into the taro stir fry a few times to add the right amount of water and salt cover the pot with a small fire broth nearly dry;

5. add the remaining Add the rest of the chopped green onions, sugar, monosodium glutamate and sesame oil and stir fry well into the plate while hot to serve

Taro porridge

Materials white rice 1 cup taro 1 (about 600 grams) shrimp 3 tbsp celery 2 trees Seasoning 10 cups of water 1 teaspoon of salt

Methods: 1, white rice rinsed with 10 cups of water and soak for 20 minutes to move to the stove fire to cook and change to a low-fire porridge

2, taro peeled and washed, Diced shrimp softened, washed and added to the porridge with cooked soft when seasoned with salt

3, celery, washed, diced and added to the porridge mixing that is out of the fire served

Taro chicken material:

Earth chicken 450 grams of garlic 6 taro 200 grams of salt, 1 tbsp. sugar 1 tbsp. rice wine 1 tbsp. water 300㏄

practice: 1. Chicken cleaned, diced and standby

Practice: 1.Chicken, cut

Practice: 1.Chicken, cut

Practice: 1. / p>

2. Taro peeled and cleaned, cut into pieces into the frying pan 150 ℃ deep-fried and then fished out to drain the oil spare

3. Hot pan add the right amount of salad oil into the garlic sautéed and then add the method of 1 chicken and all the seasonings stir-fried

4. Take the special aluminum foil bag loaded into the method of 3 materials and add the method of 2 taro mixing well to seal sealed tightly wrapped (with cotton rope or stapled tightly tied) into the Steam the taro for 35 minutes in a steamer

Taro Kuey Teow Ingredients:

Taro 300g, taro 600g, mushrooms 6, water 1200cc, soy sauce 2 tbsp, salt 1 tbsp, sugar 1 tsp, white pepper 1/2 tbsp

How to make the Taro Kuey Teow:

1.1. Wash taro and peel it, cut it into cubes and put into a steamer to steam for 20 minutes; soften mushrooms and cut into shredded pieces and set aside

2. rice flour into a large bowl and add 400cc of water to mix into a rice paste standby

3. hot pot pour 3 tbsp of oil and heat the first into the mushroom fire sautéed add 800cc of water fire to boil until rolling and then add taro and seasonings and continue to simmer on a low fire for 2 minutes

4. method 2 by pouring into the method 3 pot on a low fire and stirred until burnt Shot in a cellophane-lined model filled to about eight minutes full and smoothed into the steamer on high fire steam 40 minutes to finish. When the sugar is almost dry, the sugar water from large bubbles to small bubbles

4. Stop turning the sugar water to boil water is almost dry when the sugar water from large bubbles to small bubbles

5. Under the taro stir fry off the fire

6. Continue to stir fry the sugar presents a white that is called to start the sand to load the plate while hot to eat to be crispy

Pulled taro

Main Ingredients: 500 grams of taro, sesame seeds, 10 grams of sugar, 200 grams of cooked lard or oil 750 (grams of actual consumption 100 grams)

Practice: 1. first taro washed and peeled cut into a rolling cut or diamond-shaped block on the plate to be fried

2. Sesame pick impurities to be used

3. fire on the shelf frying ladle burned well poured into the oil 750 grams of oil burned to six ripe taro pieces into the two deep-fried cooked on the color (golden brown) decanting out of the oil

4. frying ladle oil pouring out Remaining oil 15 grams of sugar 200 grams into the pot, stop stirring so that the sugar is heated evenly melted fire should not be too large and so the sugar liquid up a small pinpoint-sized bubbles quickly fried taro pieces poured into the sprinkle of sesame seeds upside down and evenly dish rush table

Taro Duck

Main Ingredients: Taro 450 grams of duck 900 grams

Seasoning: pea starch 10 grams of edamame 30 grams of white garlic 5 grams of ginger 5 grams of salad oil 30 grams of onion 20 grams of sugar 10 grams of salt 5 grams of peel 10 grams

Practice: 1. Taro peeled and washed and cut into pieces of about 3 centimeters in thickness;

2. green onion, ginger, garlic were washed and chopped and standby;

3. duck was washed and wiped dry and cut into pieces and mix with the white powder and standby;

4. take the container into the tempeh, minced garlic, ginger and 30 grams of oil strong Microwave for 3 minutes to burst incense;

5. Add taro pieces, duck pieces and soup, sugar 10 grams, 5 grams of salt, 10 grams of tangerine peel (finely chopped) and mix well to cover the strong microwave cooking for 20 minutes;

6. Take out of the container materials slightly stirred and then covered to continue to 80% of the power to continue to simmer for 10 minutes that

taro cabbage Ingredients:

taro 450 grams of small Mushrooms 50g cabbage seedlings 200g vegetable oil 60ml ginger 2 slices green onion 1 strip of white onion only salt 1/2 teaspoon white pepper 1 pinch of chicken broth 200ml boiled water 200ml

Methods: 1. Taro peeled (good to wear gloves to avoid itchy hands) cleaned and cut into 3cm size pieces of rolling knife mushrooms cleaned and cut in half

2. frying pan on high heat preheat the pouring of vegetable oil hot to 60%. Add ginger and green onion and stir-fry for 30 seconds add taro and stir-fry for 2 minutes add mushrooms salt and white pepper and stir-fry well pour in chicken broth and wait for the soup to boil cover the pot and simmer for 12 minutes during which time spatula 2 times to prevent sticking to the pot

3. burn taro while another pot of boiling water half a pot of water to choose the small cabbage seedlings cleaned and put into boiling water to blanch for 2 minutes and immediately drained out

4. blanched cabbage seedlings into the taro pot and stir-fry well with 200 ml of water to cook for 5 minutes and then add 200 ml of water to the pot and cook for 5 minutes and then drain out the water. Open the lid and cook for 5 minutes until the soup is concentrated that is spatula out

Sugar taro Ingredients:

Taro 1 No. 2 sugar 300 grams of water 250 CC salt 1/8 teaspoon

Methods: 1. Taro cleaned and peeled and cut into small triangular pieces standby

2. Hot pan pour oil to 120 ℃ when the pot of oil into the method 1 taro pan fire frying about 1 minute until the surface is slightly dry hard drain Grease standby

3. Another pot of all the seasonings into the pot over low heat and cook for about 3 minutes until slightly thickened syrup

4. Method 2 taro into the method 3 pot over low heat and cook for about 20 minutes until the water in the pot is left about half and the syrup is thick, then remove from the heat and let the taro syrup to soak for about 1 hour that

Beef taro diced

White Taro

Main Ingredients: Taro 250 grams of Ingredients: Beef 100 grams of green pepper 25 grams of seasonings: 15 grams of cooking wine 8 grams of soy sauce satay sauce 15 grams of salt 2 grams of monosodium glutamate 2 grams of pepper water 15 grams of soup 40 grams of starch 10 grams of five-spice powder 1 gram of pepper 1 gram of sugar 1 gram of salad oil 750 grams of onion, ginger and garlic slices of 10 grams of each

Practice: 1, cut into diced beef diced pepper diced taro peeled into diced 2, the spoon with salad oil burned 50 percent hot into the beef diced deep-fried and fish 3, then into the taro diced and fried And then into the taro diced fried through the fish out 4, spoon oil 30 grams into the onion, ginger, garlic frying pan cooking wine plus dark soy sauce, satay sauce fried into the beef diced, taro diced plus broth, salt, sugar, five spice powder, pepper water, pepper fried through the taste 5, down into the green pepper diced with monosodium glutamate thickened with cornstarch pouring into the oil out of the spoon on the plate that is ready to be done

Taro Shrimp Ball

Materials: Shrimp 12 two taro 1 Lettuce half seaweed powder 1 tbsp cilantro 1 ginger 2 slices of salad dressing 1 package of cornstarch moderate amount of green onions 2

Seasoning: Salt ? tsp sugar 1 tsp pepper a little bit of sesame oil a little bit

Methods: 1. Taro peeled and cut into shredded and then mixed into the cornstarch standby

2. Lettuce cut into thin shreds of water into ice water slightly chilled and then drained into the dish standby

3. Shrimp first Cut the shrimp into puree and then into the container and add chopped cilantro, chopped green onion, ginger, salt, sugar and pepper and mix well until elasticity and viscosity and then add tahini and sesame oil and mix well

4. Then take the appropriate amount of kneaded into a ball and then dipped in taro slightly pressed and shaped and standby

5. Start the oil pot until bubbling and remove from the heat and put taro shrimp balls and then fry until shaped to turn the heat to a low heat and continue to deep-fry until cooked through, crispy and then Drain the oil row lettuce and squeeze on the salad dressing, sprinkle seaweed powder that is completed

Curry taro cooking Material:

Taro 300 grams of green chili 2 coconut milk 50 Weeks water 100 Weeks 120 grams of curry sauce

Practice: 1. Taro peeled and washed into the boiling water to cook softly and drained; green chili pepper cut into minced standby

2. Hot pan into the method 1 green chili pepper minced fried incense add taro Stir fry the end of the green chili pepper add taro stir fry

3. Then add water, curry sauce and cook until boiling and then add coconut milk that

Bee's nest taro dumplings Ingredients:

A. 100 grams of mung bean kernels taro 300 grams of cooked lard 150 grams of salad oil 1000 Weeks B. 125 grams of clarified rice flour 70 Weeks of boiling water C. 300 grams of pork 300 grams of shrimp 100 grams of mushrooms 50 grams of diced A. salt 1/4 tsp monosodium glutamate 1/4 tsp sugar 1 tbsp five-spice powder 1/4 tsp pepper 1/2 tsp ammonia 7 g. B. salt 1/4 tsp monosodium glutamate 1/2 tsp sugar 1/2 tsp water 50 ㏄C..太白粉1小匙 water 1 and 1/2 tbsp D. sesame oil 1 tbsp

How to do: 1. mung bean kernel soaking water for about 4 hours to drain the water taro peeled and washed cut thick slices of mung beans with soaked good Steam the taro and mung bean kernel in a pot for 30 minutes

2. Press the taro and mung bean kernel into a fine paste while it is still hot, then add all the seasoning A and knead well

3. Add the clarified flour into the taro paste of the recipe 2 and knead well until the dough is smooth

4. Add the lard and knead it into the dough of the recipe 3 and put it in the refrigerator to chill for 2 hours to make taro gyoza dumpling skin dough

5. 5. In a hot frying pan, add Ingredient C and Seasoning B and stir-fry until the soup comes to a boil. Seasoning C and mix well to form a tahini water and pour it into the pan to thicken the sauce, drizzle in sesame oil and let it cool down to form the filling

6. Take out the Taro Dumpling Skin Pieces for Method 4 and divide them into about 35g each and then flatten them by hand and wrap them in a round piece of about 20g of the Method 5 filling and fold it over and pinch it in the shape of an olive, and then repeat the process until the ingredients are used up

7. Salad oil to 200 ℃ into the method 6 taro dumplings fried until the surface of the honeycomb shape then turn off the heat and let the temperature through to the heart of the taro dumplings and then turn on the heat to force out the residual oil, that is, removed and drained of grease

Autumn Eve taro soup Ingredients:

300 grams of good beef tendon meat 200 grams of taro kelp 30 grams of radish 10 grams of eggs 1 large onion 15 grams of ginger 8 grams of salt 3 grams of 15 grams of oil

Practice: 1. taro washed and peeled water in the water to cook;

2. out of the pot with cold water to rinse spare seaweed soaked

3. beef washed chopped into inch sections add salt soy sauce ginger seasoning marinade for 20 minutes;

4. pan to the oil beef into the pan stir-fried to add taro and radish and kelp mixing stir-fry to add cold water to simmer

5. 15 minutes of high-fire fire to change the fire simmering 20 minutes that is;

6. out of the pot of money to add onion sesame leaf powder tablespoon;

7. another pot of oil into the egg white and egg yolk were spread into a cake cut into slices;

8. into the bowl of kelp slices cut into julienne decorative that is

taro buckle meat Ingredients:

skinned pork 400 grams of taro 400 grams of seasoning salad oil 800 grams of Shaojiu 15 grams of soy sauce 75 grams of sugar 8 grams of water starch 8 grams of star anise 2 garlic 2 cloves

Methods: 1, the whole piece of pork into the boiling water over high heat for 15 minutes removed with 45 grams of soy sauce marinade for 10 minutes and then put into the burned to 50 percent of the heat of the salad oil over low heat dip fried for 2 minutes to the surface of the meat coloring fish immediately into the cold water to soak

2, taro skinned and cut into length, width, respectively, 7 centimeters, thickness of 1.5 centimeters of large pieces into the Burn to fifty percent of the heat salad oil over low heat and deep fry for 2 minutes and remove from the oil; pork cut into the same taro like the size of thick slices again into the burn to fifty percent of the heat salad oil over low heat and deep fry for 2 minutes and remove the slices of meat and taro way into a bowl and drizzled with shaoxing wine, 30 grams of soy sauce, sugar, 100 grams of water, star anise, garlic seasoning

3, arranged with meat and taro bowl on the cage on the fire steaming for 40 minutes to take out of the soup poured into the pot and picked out the star anise, garlic meat and taro buckle into the plate soup thickened with water starch pouring meat and taro on that

Taro red bean triangular package honey red beans with shells to remove the oil of the bean paste to buy the same vacuum packaging that

Materials:

Taro 150 g

Methods: 1. Taro peeled and cleaned, cut into small dices into the electric cooker and steam soft spare

2. Minced pepper sauce 4 spoons seasoning: sugar oyster sauce

Practice: 1 taro clean and scrape the skin into the pot to cook for 5 minutes

2 frying pan with oil to heat up and add chopped pepper sauce to stir fry for two times plus oyster sauce sugar to stir fry out

3 taro put in a bowl and cover the stir frying of good chopped pepper sauce into the steamer steamer for 5 minutes

pumpkin taro casserole Ingredients:

taro pumpkin and gingko a little milk, salt, chicken powder oil

Taro, pumpkin, ginkgo, milk, salt, chicken powder oil

Taro, pumpkin, ginkgo, milk, chicken powder, oil, salt powder oil

Practice: 1, taro, pumpkin cut into small pieces were put in the oil to fry 5 maturity and standby

2, a little oil in the pot with garlic, green onions burst out of the flavor pour taro, pumpkin, ginkgo, add salt, chicken powder half a bowl of water over low heat for 10 minutes to add a small amount of milk to cook up

Baked taro yolk Ingredients:

Small Taro 360g Salted duck egg 2 sugar 2 spoons starch 2 spoons

Practice: 1. Taro peeled and washed cut into strips of salted duck egg yolks out of the spoon crushed standby

2. Taro into a small pot of five or six minutes to cook to eight mature fish out of the cool water drained boiled taro sprinkled with two teaspoons of cornstarch and scratched with the hands of the pot of oil taro pan-fried until golden brown and removed from the standby

3. Salted egg yolk stir fry small pieces of egg yolk with a spatula to scramble the salted egg yolk foam when the taro strips gently shake the pan back and forth, so that the taro evenly coated with egg yolk. Add 2 spoons of sugar with a spatula and gently turn the pan

Taro Clam Chrysanthemum Soup Ingredients:

Taro 500 grams of clams 200 grams of Chrysanthemum 200 grams of garlic 2 cloves Seasoning: Cooking Oil Salt Cooking Wine Flavored Seasoning

Practice: 1, fresh taro peeled slices of Chrysanthemum cut into segments;

2, start the frying pan oil is hot and enter the minced garlic sautéed to taste;

3, into the taro slices of the pan;

3, under the taro slices of the pan;

3, the taro slices of the pan. Under the taro slices stir-fried over high heat until the edge of the transparent cooking wine;

4, into the clams to add no more than the water over high heat to cook and turn the fire stew;

5, stewed to taro soft clam openings to join the coronarium segments boiled;

6, adjusted to the appropriate amount of salt and monosodium glutamate out of the pot that

Taro ice cream Material:

Taro 400 grams of milk 300㏄ Coconut milk 150 ㏄ egg yolks 3 sugar 80 grams of whipping cream 150 ㏄

How to: 1. Taro peeled, sliced and soaked into the water slightly washed that is fished out and drained into the steamer tray on high heat steaming for about 20 minutes until the taro is soft and soft to take a sieve steamed taro over the sieve pressed into a puree spare

2. Take the small pot to add milk, coconut milk fire heated to about 85 ° C to stand by

3. take the bowl Sugar and egg yolks into the whisk and beat until uniform and the color is slightly white standby

4. method 2 slowly add method 3 mix well and then heat under water while stirring while cooking until silky off the fire method 1 taro puree add mix well and wait until cool

5. take the whipping cream beat until seven minutes of hair with the method 4 and put into the freezer for about 2 hours to take out the mixing and put into the freezer again to repeat the action 2,3 times that

5. the whipping cream to beat until seven points of hair and put into the freezer for about 2 hours to repeat this action 2,3 times that

6. the whipped cream to beat until the whipped cream is not too late to put in the freezer. /p>

Cinnamon sugar taro

Main ingredient: taro 300 grams

Seasoning: 75 grams of sugar sugar cinnamon 25 grams

Practice: 1. Taro cleaned into the pot placed on a pot of high heat to boil;

2. Then turn the heat to cook for 10 minutes to leave the fire to cool off and remove the skin and cut into small pieces;

3. Pour the pot of water to add taro again to cover the lid. Boil with high heat;

4. Change to a small fire to cook until the taro is soft and sprinkled with sugar cinnamon that is served

Shrimp taro casserole Ingredients:

Shrimp taro corn kernels cilantro rice wine, ginger, salt and egg white

Practice: 1. Shrimp peeled to remove the intestinal tract mud with rice wine, salt, egg white pickled for a few moments

2. Taro peeled and cut into pieces of rolling knife (Taro peeling of the, there is no right away!). To use, must be soaked in water)

3. frying pan seventy percent hot first into the corn kernels burst (I oil bias more) and then into the taro stir-fry will be

4. corn kernels, taro, ginger slices into another casserole dish injected with rice wine and a moderate amount of cold water (did not exceed the taro block that) fire boil open small fire simmering lid to leave a silk slit will be the overflow of soup

5. about 20 minutes taro cooked and rotten (want soup) Taro puree thick and then simmer) plus salt fire put shrimp boiling water put cilantro leaves that

Taro sago fish Material:

Taro 150 grams of cooked sago 50 grams of cold water 500 weeks sugar 80 grams of coconut milk 100 weeks

How to do: 1. Taro cleaned and peeled and diced into the steamer pot on high heat steaming for about 20 minutes to take out to cool spare

2. Take half of the method 1 Put half of the recipe 1 into the juicer and add cold water and sugar to make taro puree juice and set aside

3. cup of boiled sago, add the recipe 1 taro pieces and recipe 2 taro puree juice and then drizzle with coconut milk that

Crispy taro toast roll ingredients:

Taro 200 grams of sugar 2 tbsp. Unsalted butter 1 tbsp. 1 whole egg, sliced 4 slices of toast

Methods: 1.Taro skinned and sliced then placed in the steamer, then put into the steamer for about 20 minutes to cool. Wash and slice the taro, then put it into a steamer basket and steam it over high heat for about 15 minutes, then take it out and turn it into puree and set aside

2. Add sugar and cream to the taro puree and mix well to form a filling; beat the egg well to make an egg wash and set aside

3. Remove the edges of the toast and use the pole stick to slightly roll it down to spread on the taro puree filling, then roll it up into a cylinder shape and seal it by dipping it into a little bit of egg wash in the method of 2 as a fixing point

4. Pour the oil into the pan and heat about half a pan of oil. About half a pot of oil heating to about 120 ° C. Method 3 taro rolls into the pan and deep-fried until the surface is golden and crispy, remove the plate that

Taro stewed fish head Ingredients:

Fish head taro onion, ginger and garlic parixian bean sauce tablespoon of pepper a number of dried chili pepper a number of cooking wine salt chicken cooking oil

Practice: 1. fish head from the inner part of the split between the fish tail and fish bones cut into pieces; taro skinned and cleaned and cut into pieces; green onion cut into small pieces, ginger chopped, garlic, cut into small pieces. Small sections, ginger chopped, garlic cloves broken

2. frying pan pour oil fish head, fish thrown into the two sides of the block frying well sheng out

3. flip

4. pot to stay in the bottom of the oil oil hot pepper, dry chili pepper (pinch), soybean paste, ginger, garlic, scallion whites up to throw the pot to fry

5. add water, a little cooking wine boiled

6. fried fish head, fish and taro from the block Add salt and chicken essence to the pot

7. Boil over high heat and turn the heat to simmer until the taro is cooked and rotten, add green onion leaves that is out of the pot

Coconut Taro Wheel Cake Ingredients:

Japanese wheel cake crust burnt 500 grams of coconut milk 120 cc of taro 600 grams of creamy pudding filling 100 grams of sugar 50 grams

Practice: 1. Taro skinned and sliced thinly into the already boiled Steam the taro in a steamer basket and take it out of the steamer, put it into a steel pot and pound it with a masher or a wooden spoon to make a puree

2. Coconut milk and sugar add to Method 1 and mix well, then add the creamy pudding filling and mix well, that is, the taro filling with coconut flavor

3. Bake the mold on the stove on a low heat and then use a brush to spread a thin layer of creamy Japanese wheel pie crust burnt and poured it into the mold grooves (about 6 minutes full), and then use a pole stick to rotate the burnt to wait until the burnt emerges from the hole and slightly Fill with coconut taro filling

4. Pour the char into the other groove (about 5 minutes full) and pick up the bottom of the char with a pointed cone. 3 Quickly cover the bottom of the lid and continue to grill for about 2 minutes on the grill side, then turn over and grill for the first time until the crust is completely out of the mold and remove it from the pan.

Pork Knuckle with Taro Ingredients:

Pork Knuckle 1000g Taro 500g Ginger 30g Green onion 30 grams of seasoning salad oil 50 grams of five-spice powder 5 grams of salt 50 grams of sugar color (white sugar or rock sugar and water boiled over low heat) 50 grams of chicken 2 grams of monosodium glutamate 1 gram

Practice: 1, wash the pig's hand chopped into 2 cm square into the boiling water for 7 minutes to boil taro peeled and cut into the same size of the pig's hand pieces of yards of 5 grams or so of salt pickle

2, the pan under the bottom of the oil burned to 40% hot put onion, ginger and fire incense add water 2000 grams of sugar color, salt, five-spice powder, chicken essence, monosodium glutamate into the pork knuckle pieces to change the heat to lean 45 minutes until soft and sticky cooked pork knuckle in a bowl, taro on the surface of the soup mixed with the original into the cage to steam for 15 minutes on the table when the plate into the turn into the plate that is done