Pour the boiled taro and the soup into the pressure cooker, cover and add the valve, cook for 7-8 minutes, turn off the fire, and open the cover to see that the taro is completely cooked; Taro is rich in dietary fiber, which can promote intestinal peristalsis and help digestion. It has the effects of benefiting the spleen and stomach, dispelling pathogenic accumulation, enhancing immunity, expelling toxin, relaxing bowels, cleaning teeth and preventing caries. Clean the taro, steam it in a steamer, peel it for later use, chop the cabbage, or other vegetables. We first prepare two Jin of taro, then clean the mud on the taro, put the taro in a pressure cooker, put some water on it and press it for 8 minutes.

1. Vegetables can be selected from Shanghai Green, green vegetable seedlings, rape and flowering Chinese cabbage seedlings, all of which are acceptable. Shanghai green is preferred. The taro should be small, not big, because it is not sweet enough. Put lard in the pot, stir-fry it lightly in Jiang Mo until it is 5% hot, add taro, pour in fresh soup, add salt after boiling, monosodium glutamate and oyster sauce, cook the soup into a thick paste, add vegetables, boil the vegetables, sprinkle with pepper, then heat the peanut oil or lard, stir-fry the taro in Jiang Mo, add water until the taro is soft and glutinous, and cook for one minute. Put a little oil, add some salt, or drop a drop or two of sesame oil. 3. Pour the boiled taro into the pressure cooker together with the soup, cover and add the valve, cook for 7-8 minutes, turn off the fire, and open the lid to see that the taro is completely cooked; 2. After boiling, add oil and mushroom essence, simmer for a little longer, add lard, fry taro in the pot for a while, add salt and saute until fragrant, then add broth (bone soup) to boil, add radish vegetables, season with a little soy sauce and chicken essence, and take it out of the pot after it is slightly sticky. 2. Add 1 spoonful of oil to the pot, add meat foam after heating, fry taro repeatedly, add water to soak the taro in the pot, and keep the fire. When the garlic is slightly yellow, throw the cut vegetables in and stir fry. When it is half cooked, throw the cooked taro in and stir fry together. First, cut the taro into small pieces with a spatula.