Exercise:

1. Lipu taro is cut into thick sections, fried in a pan until golden brown and swollen, and taken out to control oil for later use.

2. Marinate the chicken with ginger slices and cooking wine for 20 minutes, and fry it in the pot until it is brown.

3. Seasoning, add a spoonful of soy sauce, a spoonful of chicken essence, a spoonful of oyster sauce and a spoonful of black pepper and mix well.

4. Stir well, pour in taro, add a bowl of water, a spoonful of salt and a spoonful of soy sauce to color, boil over high fire and stew for 5-8 minutes.

5. Pour in green and red pepper slices, stir fry for one minute, and collect the juice.