1. Wash taro seeds and peel them.

2. Cut taro into small pieces about 1cm thick.

3. Put the cut taro mother into a high-pressure rice cooker and stew for 10 minutes, and the taro mother will be cooked.

4. After the high-pressure rice cooker automatically deflates, the taro mother can put it on.

Note: Raw taro is slightly toxic, so it must be cooked thoroughly before eating. Taro juice of raw taro is easy to cause local skin allergy and itchy skin. At this time, it can be relieved by wiping with ginger juice.