Cooking Steps

1. 

   Step1:Taro peeling (you can wear disposable gloves or your hands will be itchy) clean and cut the hob. Soak in water to remove the starch on the surface and prevent the surface from oxidation and blackenin

2. 

   Step2:Wash the chicken wing root and blanch it in boiling water. Remove the froth and wash it in cold water for standby. Cut the green onion into sections (the white part of the green onion is better than that in the home), slice ginger and garlic and prepare them

3. 

   Step3:After the pot is heated, pour in the oil. After the oil is heated, add in the onion, ginger and garlic, stir fry to produce the fragrance. Add in the drained chicken wing root, stir fry for a while. Pour in a circle of cooking wine, stir fry until the surface is slightly burnt yellow, and then dish out for standby

4. 

   Step4:Refill the oil in the pot. After the pot is heated, pour in the drained taro and stir fry for a while. Add water to the taro until it is slightly over. Add the fried chicken wing root, raw soy sauce and tomato stew seasoning (I made a lot of them, so I added almost the whole package). Mix them well and cover them with the lid. After the pot is boiled again, mix the salt and sugar to taste well. Then use a small fire to coo all the way. Use a spatula to lighten them from time to time Turn it over a few times (taro itself is powdered and this seasoning is easy to stick to the bottom

5. 

   Step5:Cook. Cook until taro can be easily inserted with chopsticks (very fast. Taro is easy to crisp. Chicken wings have been cooked for a long time). If you like, you can sprinkle some green onion before you start the pot to increase the flavor. I think this dish is especially suitable for pouring on the newly cooked white rice to make rice cover. It tastes first-class. It's sour, sweet and sweet with taro flour and glutinous. Even rice will eat two more bowls.