Oiled taro soup

Ingredients:

300-400 grams of taro, a small piece of pork (fat-to-lean ratio 7:3), light soy sauce, salt, Chicken essence, starch, chopped green onion, half a bowl of water

Preparation method:

1. Wash and slice the pork, drain the water, put it in a pot, and boil out the lard over low heat. Cook until golden and crispy, remove the oil residue and set aside. Do not move the pan;

2. Peel and wash the taro, cut into small pieces, put the pressure cooker on steam, and steam over medium-low heat for 8 minutes. Finally, drain and set aside;

3. In a lard pan, add diced taro and stir-fry, a spoonful of light soy sauce, half a bowl of water, add oil residue chicken essence, water starch to thicken, sprinkle with chopped green onion and serve;