Cooking Steps

1. 

   Step1:Clean up the taro and throw it into the pot. Add the water that hasn't passed them completely. Turn the heat to medium or low heat. Remember to cover i

2. 

   Step2:Cook for ten minutes, turn off the heat and put it in cold water

3. 

   Step3:If you don't feel it hot, go to the skin. Pack it up as you like. Cut the green onion by the way. The green onion leaves are divided into two piles

4. 

   Step4:Heat up the pot, pour in the oil and throw in the scallion. Fry it over medium and small heat until it's a little yellow. Pull it to the edge of the pot and throw in the taro

5. 

   Step5:Continue frying until part of taro is scorched. Add high soup or hot water according to personal preferenc

6. 

   Step6:Add salt according to your taste. Make a small fire to the extent you like. It's safer to have more than five minutes

7. 

   Step7:Make sure the taro is soft and tasty. Turn off the heat and sprinkle with Scallion leaves. Stir it up twice and serve it in the dish

8. 

   Step8:It's OK to eat directly, no need to match the staple food

9. 

   Step9:Come on. Open your mouth

10. 

    Step10:The fifth step is to add high soup, chicken soup and mushroom soup. What do you like to add? Just add water and basically eat a sweet taro. It's a little onion oil flavor

11. 

    Step11:It doesn't mean that the onion flavored taro is not delicious. The taro is soft, sticky and smooth. It's just that it's more delicious with soup. It's even possible that you can't control the way you send a few high-carbon water and strong bibimba

12. 

    Step12:Let's go. See you tomorrow