Taro need to cook fifteen to twenty minutes to cook, cooking taro to the pot to pour into the taro can not over the water, and so taro boiled fifteen minutes or so and then use chopsticks to poke it, can easily poke the bottom is cooked. You can also cut the taro into small pieces and steam them, which is faster.

Taro is a perennial rooted herbaceous plant in the family of Amanita muscaria, often cultivated as an annual crop. Taro was first produced in China, Malaysia and the Indian Peninsula and other hot and humid swampy areas, widely cultivated around the world. China's taro resources are extremely rich, mainly distributed in the Pearl River, Yangtze River and Huaihe River Basin.