1 Because my rice cooker is small, I used half of it. Chop it into pieces and do it well!

2

Wash taro and peel it. I don't eat it often at home, and I don't know how to eat it.

three

Boil water in the pot, put the soup such as anise cinnamon in, blanch the chicken pieces after the water is boiled, then take out the chicken clearly and throw away the rest!

four

Cut taro into pieces and soak in water for later use.

five

Stew the washed chicken in water and put the ginger slices in the pot. After cooking for about an hour, add taro, and then add salt ten minutes before taking out the pot.

material

Ingredients: 600 grams of chicken and 500 grams of taro; Accessories: onion, ginger, garlic, salt, cooking wine, pepper, vinegar.

1

Cut the bought chicken into small pieces.

Wash taro, peel it and cut it into pieces similar to chicken pieces.

After the water is boiled, blanch the chicken pieces for two minutes to remove the fishy smell and impurities, and then take the pot for later use. Cut onions, ginger and garlic.

Put oil in the wok, stir-fry the peppers until fragrant, scoop them up, stir-fry the chicken pieces with ginger slices, and add some cooking wine and vinegar while frying.

Put enough water in one time and stew in a saucepan. Stir-fry the chopped taro, stew it in chicken soup for 45 minutes, and then stew it with chicken in a stew pot.

Season with salt and stew for about 15 minutes. Put some light soy sauce and chopped green onion. Those who like monosodium glutamate can put some chicken essence and seasonings according to their personal preferences. My family is bright.