1, peeled taro, and then shredded. Note that you can wear plastic gloves when peeling, because taro skin itches your hands easily.

2, add water to the pot to boil, add the taro, wait until the taro is cooked, remove it and put it in a bowl. It can also be steamed, but it takes a long time. Cooking is much faster.

3. Take another bowl, add flour, then slowly add water, and break it up with chopsticks until it is stirred into a paste. Add a spoonful of sugar and stir well.

4. Pour the taro into the batter, stir well with chopsticks, wrap the taro in flour, add a little salt, or eat pure sweet salt-free taro cake.

5. Wash the shallots, remove the roots and cut into chopped green onions. Stir in a flour bowl. Onions can increase the aroma of taro cakes and make them more delicious.

6, put a little oil in the pot to moisten the pot, turn on a small fire, pour the taro liquid into the pot with a spoon, and fry until both sides are golden and crispy.