Ingredients: 500 grams of red taro, vegetable oil, soy sauce, monosodium glutamate, broth.

Practice: buy fresh taro seeds with red buds, scrape off the skin, wash them, cut them into hob pieces, put them in a boiling water pot and boil them, then take them out and drain them. Heat the pan and add oil. After the oil is hot, put the taro and seasoning into the pocket evenly, and cover it until the taro is thick enough to taste.