Cooking Steps

1. 

   Step1:Boil and blanch the bone in cold water and ginger slice cooking wine, wash and reserve. Drink Wangchao cooking wine and reserve (marinate Wangchao cooking wine for 20 minutes after the bone is in pot for 30 minutes). Cut taro into one centimeter pieces. A little Chinese wolfberry (forgot to take pictures

2. 

   Step2:Wash the bones and put them in the casserole. Boil the wine over high heat, simmer for 30 minutes, add taro seeds. Continue to stew millet for one hour. Add the drunk Wangchao, wolfberry and high heat for three minutes. Add a little salt and a little monosodium glutamate to extract the fresh onion and then eat it.