Honey taro is prepared as follows 4 points.

1. Prepare the ingredients. Taro 300g, sugar 200g, rice wine.

2. First, cut the taro into large hobnail pieces by popping the knife, then put the cut side up into the pot and add cold water to half the height, then cook in an uncovered way, then change to medium heat and continue to cook until the taro can be used to easily pierce the chopsticks through the degree of ripeness.

3. Add half of the granulated sugar and hot water to 8 minutes high, then simmer over medium heat for 10 minutes, add the other half of the granulated sugar and rice wine, and cover the pot with a lid and cook over medium heat for 15 minutes.

4. Then remove from the pot and allow to cool, then place in the refrigerator to finish.

Colocasia esculenta, (scientific name: Colocasia esculenta), also known as ground chestnut, yellow chestnut taro, the genus Taro in the family Tennantaceae of the order Zeligia, light-flavored, grayish-white, commonly used in Chinese cuisine or Chinese desserts, and its local varieties of betel taro are often referred to as fragrant taro.

The taro is a cultivated species in the genus Tu Luaner of the family Leguminosae, perennial herbs, do annual cultivation. Taro's edible part of the globular tuber, the appearance of small potatoes, diameter generally 2 ~ 4 cm, skin yellow-brown, its meat like potatoes, but tastes like chestnuts, sweet and aromatic, after eating the aftertaste is not exhaustive, so the name taro. Taro is rich in nutrition. The difference with the general taro is: petiole even the top of the leaf with a purple point in the center, petiole green, bulb flesh with purple and red mottled, taro's staple part of the bulb, petiole can be pickled taro lotus, for green fodder, etc., bulb fiber, starch content is high, edible sand and fragrant, tasty and delicious, loved by consumers.