Ingredients: taro 1, coarse rice flour 1, pork belly, 2 tablespoons fried onion crisp, 3 tablespoons celery powder, broth 1 can seasoning: salt 1 teaspoon, pepper, soy sauce 1 teaspoon, and chicken powder.

working methods

1. Slice pork belly, add a little soy sauce and pepper, mix well and marinate for later use.

2. Put the taro slices in the oil pan and fry them until they are cooked and floated, and take them out for later use.

3. Heat the broth in the pot, add soft coarse rice flour to boil, add taro and sliced meat to boil until the fragrance floats out, add crispy red onion, add salt and pepper to taste and boil, and sprinkle celery powder before taking out.

The chef reminded me

* The lighter the taro, the better, and the taro with less water will taste good.