Ingredients

500 grams of taro, 300 grams of green vegetables (can be rapeseed, cabbage core, kale, radish, etc.), 50 grams of minced meat, two spoons of oil, appropriate amount of salt, Appropriate amount of light soy sauce

Recipe

1. Wash the rapeseed and set aside for use. Scrape off the skin of the taro and cut it into small pieces. Wash and set aside for use;

2. Add a spoonful of oil to the wok, heat it up, add the taro and stir-fry for a few times, then add a large bowl of water, enough water to cover the taro in the pot, keep the fire high and cook until the water boils;

3. Pour the boiled taro into the pressure cooker together with the soup, cover and close the valve, cook for 7-8 minutes, turn off the heat, open the lid and you will see that the taro has been completely cooked;

4. Wait for the taro to cook In the rotten space, cut the rapeseed into fine pieces;

5. Add a spoonful of oil to the wok, heat it up, add the minced meat and stir-fry until the color turns white, add the minced green vegetables and continue to stir-fry;

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6. Pour the cooked taro into the wok together with the soup, and mix it with the minced vegetables and meat. If there is not much water in the soup, add another bowl of water or stock;

7. Add salt and light soy sauce to taste, stir with a spoon, and continue to cook for 3-5 minutes. When the soup in the pot turns into a thick paste, turn off the heat and put it into a bowl (if you are used to adding MSG and pepper, you can add a little at this time) ).