Taro. Ingredients: taro, refined meat, eggs, salt, ginger, green onions, cooking wine, cooking oil. Wash and peel the taro, chop the meat filling and marinate for a period of time. Cut the taro into thin slices and set aside. Put it in a pot with cold water, bring to a boil over high heat, then turn to low heat and steam for 15 minutes. Mash the steamed taro into puree. Chop green onions and mince ginger. Put the meat filling, onion and ginger into the taro. Crack in the eggs, add salt, and mix well.

Taro. Ingredients: 1 taro, 100 grams of lean meat, 1 egg, 3 grams of salt, 4 slices of ginger, 2 green onions, appropriate amount of cooking wine, and 600 grams of cooking oil.

1. Prepare the ingredients, wash and peel the taro, chop the meat filling and marinate for a period of time.

2. Cut the taro into thin slices and put them into pots for later use.

3. Put it in a pot, cover with cold water, bring to a boil over high heat, then turn to low heat and steam for 15 minutes.

4. Mash the steamed taro into puree.

5. Chop the green onion and mince the ginger.

6. Put the meat filling, onion and ginger into the taro.

7. Crack in the eggs, add salt, and mix well.

8. Mix the fillings evenly and shape them into balls.

9. Heat the oil in the pan until it is 80% hot. Add the rolled meatballs and start frying. Fry over medium-low heat until golden brown. Remove and control the oil.