ingredients: 3g of taro pedicel, a small piece of bacon, 3 green peppers, 3 garlic cloves and a small piece of ginger.

Steps:

1. Tear off the skin and break off the taro flower, and clean it for later use.

2, green pepper, bacon, garlic, ginger, cut into what you like.

3. Put the bacon in the pot and fry the oil.

4. Saute ginger slices, add taro stalks to garlic skin, stir-fry with cooking wine, soy sauce, sugar and seasoning.

5, add water, simmer for 1-15 minutes on low heat, and add green pepper to serve.

Eating flowers is a unique habit of ethnic minorities in Yunnan, which is not only for beauty beauty, but also for health. The taro we usually eat is its tuber, and in Yunnan, taro flower is also a delicacy.

taro flower, also known as taro seedling flower, flower taro and red taro, is the bud of Araceae taro. It is a unique edible flower in Yunnan, and its stem is the most delicious. Because of its medicinal value, it has a wide planting area and can be eaten almost all year round.