1. Wash taro, peel it and cut it into even shapes. It can't be too big, otherwise it will be difficult to blow up.

2. Soak the cut taro in water to prevent discoloration and blackening.

3. Drain the taro, pour a little more oil into the pan, put the taro into the oil pan, and fry it on medium heat until the taro is slightly yellow.

4. Continue to heat the oil pan. When you see bubbles in the oil, pour in the taro and fry until golden and crisp.