Taro roast pork: Ingredients: 250 grams of pork belly, 150 grams of taro, soaked chili, a little each of watercress and pepper, appropriate amounts of cooking wine, sugar and salt, minced ginger, garlic and chopped green onion. Method: Cut the pork belly into small pieces; peel and cut the taro into hob pieces. Oil the sliced ??pork belly and taro and take them out. Heat oil in a pot, stir-fry watercress until red, add peppercorns, minced garlic, minced ginger, and chopped green onion, stir-fry briefly, add fresh soup and simmer, remove the residue, add pork belly, add pepper, cooking wine, and pickled chili, and cook until When the meat is cooked, add the taro and cook until soft, then add the remaining seasonings.

Steamed taro with green pepper: Ingredients: 200 grams of taro, 50 grams of green pepper, 2 grams of salt, 1 gram of MSG, and 5 grams of sugar. Method: Wash the green peppers, remove the seeds and cut them into strips. Peel off the rough skin of the taro, wash it, cut it into strips and fry it. Mix the fried taro and green pepper together and season with seasonings. Then steam the taro and green pepper in a basket and take them out.

Duck meat with taro: Ingredients: 400 grams of duck meat, 500 grams of taro, 8 grams of steamed meat powder, 3 grams of salt, 3 grams of MSG, 5 grams of starch, 8 grams of hot sauce, and a little pepper. Method: Wash the duck meat and chop it into pieces; peel the taro and cut into thin slices, put it in the bottom of a bowl and set aside. Add the duck meat to Laoganma spicy sauce, steamed pork powder and starch, mix well and marinate for a short while, then pour into the taro bowl. Pour an appropriate amount of water into the pot, put it on the steaming rack, put the duck meat and taro into the pot, sprinkle with pepper, salt and MSG, steam for 1 hour, take it out and put it on a plate.

Stir-fried meat with taro: Ingredients: 80 grams of pork, 50 grams of taro, 50 grams of asparagus, 10 grams of corn kernels, 10 grams of diced carrots, appropriate amounts of soy sauce, stock, salt, and 2 cloves of garlic. Method: Cut the pork into small pieces, peel the taro and cut into small cubes. Put them in a frying pan and fry until the surface is slightly golden brown. Remove and drain the oil. Trim the asparagus fibers and cut into small pieces. Heat oil in a pan, sauté garlic until fragrant, add pork and taro and stir-fry for a while, add soy sauce and stock and continue cooking until the soup thickens, then add asparagus, diced carrots and corn kernels and stir-fry until soft, add salt to taste That’s it.