1. Taro Pork: Pork belly is boiled and cut into "domino" shapes, marinated in light soy sauce (or southern milk sauce), white sugar, white wine, and soybean flour. Deep-fry the taro pieces until the skin turns slightly yellow, then arrange them one by one on a plate, put them in a pot and steam them with water for an hour.

2. Taro braised duck: cut the taro quickly. Cut the duck into pieces, stir-fry in a pan without adding oil, stir-fry until the water is dry, and scoop it up. Heat the pot, add oil, add garlic (pieces), add duck, stir-fry until slightly brown, add taro and stir-fry for a while, add white wine, white sugar, light soy sauce, vinegar and water (the amount of water is equal to the contents of the pot) or over-soaked), cover, bring to a boil over high heat, and simmer over low heat for twenty to thirty minutes (be careful not to burn it, because the taro absorbs water and easily burns to the bottom, so check it from time to time), and season after burning.

3. Taro braised flat fish: Marinate the fish with a small amount of salt for 20 minutes, then add oil to the pot, fry the fish until slightly brown, remove it, and add a little oil and garlic. or garlic leaves, fry the taro, then add the fried fish, add water (just enough water to soak the ingredients), cook over medium heat for about fifteen to twenty minutes (be careful not to burn the bottom), stir occasionally turn. Season to taste after cooking.

Whether the taro is flour or not is the key. Making it with raw taro is meaningless and a waste. When purchasing, look for ones that are both large and light. Taro doesn't like salty, so be careful not to add too much salt.