1, chicken and taro are cut into pieces, garlic cloves are split in two, ginger is sliced, and onion is cut into foam;

2. Heat the oil in the pot to 5 layers, pour in the bean paste, add ginger slices, garlic, star anise, kaempferia kaempferia, dried pepper and pepper when it is quick-drying, stir-fry the fragrance, then pour in the chicken pieces, stir-fry the surface, and cook a little soy sauce for coloring;

3, then add salt, sugar, stir fry and add water, just over the chicken, then pour in taro, turn to low heat and slowly burn until the taro becomes sand and soft, collect juice on high fire, sprinkle with monosodium glutamate and chopped green onion, and then serve.