Slice the green onion, cut the ginger into julienne strips, and cut the garlic into flowers (I forgot to take a picture of it because I don't remember it well)

2

Peel the taro and wash it, then slice it into pieces

3

Lentils are torn away from both sides of the old tendons, then washed them

4

They are torn this way, with the angular side torn upwards, and the other side torn downwards. You guys do the same!

5

Put the oil in the pot, put the onion and ginger to explode, then pour in the taro slices and stir fry, fry until the surface is slightly yellow, add a tablespoon of soy sauce, and then add a small bowl of clean water, high heat to boil the pot over a small fire to cover the lid and simmer until eight mature.

6

Eight ripe and served

7

Pour oil in the pan into the lentils with a little salt and stir-fry

8

Stir-fry until the lentils change color, this time counted as half ripe!

9

This time you can pour the taro before the previous out of the stir-fry, depending on the situation and then add water, according to taste salty sugar and salt, I added a spoonful of sugar, a spoonful of salt (before the fried lentils is a little bit of salt, pay attention to the salty oh!) Stir fry under the lid to continue to taro lentils simmering cooked.

10

When the water boils up, add the garlic flowers cut in advance, and then add a small spoonful of chicken essence.

11

Then pour some cornstarch in a bowl, add water to live well, pour into the pot to thicken a thin thickening is OK!

12

Perfect out of the pot, with chopsticks properly organized. You can also add some garlic flowers on top for a better look! I sprinkled a little more on this one after I served it.