Practice: 1. scrape skin

2. sliced

3. onion cut small pieces

4. pot of oil

5. oil is hot, under the taro, sprinkle salt, stir fry until the spatula filed through

6. under the onion, stir fry evenly

7.

Two, fried taro

1. taro peeled, cut thick slices, wash with water, water control

2. pot to put the right amount of, do not need to be more, the oil is hot, shaking the pan, so that the sides of the pan are stained

3. under the stir-frying, sprinkling of salt, and then turn, and then sprinkling of salt, and stir-frying until a spatula can be shoveled rotten

4. start

Three, old Taro

1. Taro washed and peeled and sliced

2. Onion leaves cut scallions, cut into pieces, and peppercorns on a plate for spare

3. Pot with water to put the drawer, taro poured into the drawer on the open fire to cover the lid of the pot to steam for 15 minutes

4. 15 minutes after the opening of the pot lid, which is steamed taro

5. While hot, the taro will be put into a large bowl with a Spoon crushed, add pepper,

6. Add salt and sugar and mix well

7. Hot pan to cold oil add white onion and peppercorns popping incense

8.