Chopped pepper taro: wash taro and dry it; Scrape the skin of taro with a scraper; Cut the peeled taro into thin slices with uniform thickness; Mix chopped pepper, chicken essence, soy sauce and sesame oil evenly, spread them flat on taro slices, boil water and steam for 30 minutes, and finally sprinkle with shredded onion.

Roast duck with taro: the duck is washed and cut into pieces, and the taro is peeled and cut into hob pieces; Heat the oil in the pot, add taro and fry until the surface is slightly yellow, and take it out; Put a proper amount of oil in the pot, pour in the duck and stir fry until the surface is slightly yellow; Add taro, soy sauce, and stir-fry with sugar until the color is the highest; Add star anise, pepper, salt and onion when the water is heated; Bring the soup to a boil, simmer until the soup is thick and sprinkle with chopped green onion.

Curry taro: wash taro, peel it, cut it into pieces, relax the oil in the pot, add taro, and fry it until it is dry. Cut onions and green and red peppers into pieces, put them in an oil pan and fish them up; Leave the bottom oil in the pot and add curry sauce to saute; Stir-fry taro in a pot; Add water to the pot and stew for about 10 minute.

Stir-fried taro meat: Dice the meat, add a little salt, pepper and starch and mix well. Dice the taro, put oil in the pot, fry the diced taro for 2 minutes on medium heat, and take it out for later use. Heat the oil to 50% heat, add diced meat and disperse, add garlic and pepper to stir fry, then add taro and stir fry, add light soy sauce and sugar for 1 min, and sprinkle with chopped green onion.

Braised ribs with taro: wash the ribs, blanch them in boiling water, and take them out for later use; Boil the casserole with clear water, then add the cooked ribs, ginger, red pepper and pepper, simmer for about 40 minutes, then add taro and salt, stew for about 5 minutes, and season with soy sauce and chicken essence.