1. Lipu taro peeled and cut into small pieces, sago rinsed with cold water for 10 seconds

2. rinsed sago poured into the boiling water, stirring, to prevent sticking, when the water comes to a rolling boil again, turn off the heat and simmer for 20 minutes

3. taro pieces and the right amount of cold water to add a pot of sugar, cook until the taro pieces can be easily pierced with chopsticks

4. simmering sago fished out, rinsed with cold water until not sticking with each other, then added to the cooked taro soup, and finally added milk. The sago is not a good choice, but it is a good idea to add it to the taro soup, and then add the milk.