Cooking Steps

1. 

   Step1:Because there are a lot of hairy taro, some people will be allergic when they touch it or when they peel it, so first of all, when they make this dish, they tell everyone that they can cook it with water first, then peel it (I'm here to cook it directly, if it can be cooked properly), so as to avoid allergy and ensure that the original flavor of taro is not destroyed When we deal with taro, we can prepare other ingredients first, spicy diced millet, diced garlic, diced shallot, diced shallot, diced green onion, cut flower ingredients, ready to see if the taro is ripe (just rub with a chopstick). After the taro is cooked, take out the cold water, peel the hot oil in the pot, heat it to 70%, stir fry the garlic, add the spicy millet, stir fry until the oil turns a little red, stir fry the bean slices (before that Medium heat) add a few drops of water, then put the peeled taro into the pot, heat it up, add some salt and monosodium glutamate into the scallion, and finally put it into the dish, and sprinkle the scallion into it, so that you can eat it. Here I add another step, and then I burn some hot oil, pour it on the scallion, and smell more scallio