When we choose Lipu taro, we must carefully choose sharp and thick roots, not thin ones. This kind of taro tastes pink, so it is more delicious when steamed in water.

1. Let's wash the taro in Lipu first, and then cut it into pieces with a knife.

2, and then put the right amount of water in the pot, not too much, so as not to overflow.

3. Then put the Lipu taro into a bowl and seal it with plastic wrap to prevent the water vapor from wetting the Lipu taro and directly affecting the taste.

4. Then cover the lid, bring the fire to a boil, turn the water to a low heat after boiling, and wait for almost half an hour.

5. finally poke it with chopsticks. You can eat it if you can poke it.

Steamed Lipu taro

1. Let's first remove all the skins from Lipu taro, then wash it with clear water and cut it into thin slices.

2. Then soak in clear water, because there is mucus.

3. Then slice the Cantonese sausage.

4. Wash carrots and shred them for later use.

After all the ingredients are ready, put the taro on the plate and put the sausage in the middle of the taro.

6. Then put the plate in the pot and steam for a quarter of an hour.

7. Time is up. Add some soy sauce, sugar and chopped green onion and you can eat.