Cooking Steps

1. 

   Step1:This is a big taro. It's enough to fry a big dish by cutting such a small piece.

2. 

   Step2:Wipe taro into taro silk. Those who have good Dao skills don't mind using DAO. Wash leek and cut into small pieces for use. Dig up a tablespoon of bean paste. The bean paste is salty and fresh. The sauce is strong. The leek finally brings a fragrance. The seemingly plain taro silk immediately becomes delicious.

3. 

   Step3:Put the cut taro silk into the water a little bit. Wash off some starch. It's not easy to stick the pot when frying later. Then pull out the taro and drain the water.

4. 

   Step4:Heat the pot. Pour in enough cooking oil. Taro silk is still relatively oil-absorbing. You can pour some more oil in proper amount. For oil quantity, I always can't help pouring too much oil. The oil quantity here is just absorbed in the pot. If the oil is too little, the taro silk is dry and easy to stick to the pot.

5. 

   Step5:Put the drained taro silk into the pot and stir fry it quickly. Although the oil is a little small, it will be absorbed by the taro silk in one pot. Fortunately, the pot is hot before. The taro silk has washed part of the starch. So it is not sticky at all

6. 

   Step6:If it's too dry, you can pour some cooking wine along the edge of the pot to help lubricate and add fragrance. Stir fry until taro is soft. Add a tablespoon of bean paste, and a tablespoon of soy sauce. Add a little salt as appropriate. If the salt is enough, it can be omitted.

7. 

   Step7:Finally add a teaspoon of sugar and stir fry evenly. Turn off the heat. Add leek leaves and stir fry. Stir up the flavor of leek with residual heat.

8. 

   Step8:A salty and delicious taro with sauce is ready.