Accessories: appropriate amount of blending oil, cooking wine 1 spoon, a little salt, half a spoon of sugar, soy sauce 1 spoon, oyster sauce 1 spoon, soy sauce 1 spoon, Pixian bean paste 1 spoon, and onion/kloc.

1, prepared seasoning package: star anise, cinnamon, fennel, dried pepper, fragrant leaves and cardamom.

2. Slice the onion and cut the onion, ginger and garlic into sections for later use.

3. Peel the taro and heat it in the microwave for 2 minutes.

4. Wash the grass chicken and cut it into small pieces. Add onion and ginger into the pot.

5. Cook until it becomes discolored, and remove the washed blood foam.

6, oil pan, saute shallots, ginger, garlic and onion pieces.

7. Add Pixian bean paste and stir-fry.

8. Add chicken pieces and mix well, then add some cooking wine, soy sauce, soy sauce and sugar and mix well.

9. Add appropriate amount of warm water and prepared material package.

10, pour into the rice cooker and stew for 30 minutes, then add taro and stew for another 30 minutes.

1 1, it's time. Pour the stewed taro chicken back into the pot to collect juice and add some salt to taste.

12, sprinkle with chopped green onion and put on a plate, as shown in the finished product drawing.