500g taro

Chopped green onion 1 hachi

Salt 1 teaspoon

Sugar 1 teaspoon

Proper amount of water

2 tablespoons vegetable oil

How to make taro with scallion oil?

Wash taro with skin, put it in a pot and cover it with water. When the fire boils, turn to low heat 10 minute. This depends on the size of taro and whether chopsticks can be inserted easily.

Soak the cooked taro in cold water, let it cool, peel it, and cut the larger taro into large pieces for later use; Chop the shallots and separate them from the vegetables. Put it aside.

Heat the wok and add two spoonfuls of oil. First, add the scallion and stir-fry until fragrant.

Add taro and stir fry.

Add water, salt and sugar and bring to a boil.

Cover the pot and stew for 5-6 minutes, always pay attention to stir-fry in the middle to prevent the pot from sticking.

Finally, when the soup is slightly mushy, sprinkle the green part and stir-fry it twice.

Final result