1. Peel the taro, wash and cut into pieces.
2. Peel lettuce, wash and cut into pieces.
3. Chicken, wash and cut into pieces.
4. Add water to the pot, pour the chicken nuggets, put 5 grams of ginger, and 25 grams of cooking wine.
5. Boil on high heat, skimming the foam.
6. After rolling off, take it out and clean it again.
7. Drain the chicken nuggets and set aside.
8. Heat up the oil in a pan and add 5 grams of ginger.
9. Pour the chicken nuggets and stir fry evenly.
10. Pour in the dark soy sauce, light soy sauce, sugar, salt, 25 grams of cooking wine, add water to the chicken nuggets, simmer on high heat, after boiling, turn off the heat and simmer for 30 minutes.
11. When time is up, add taro and lettuce.
12. Stir evenly, boil on high heat again, bring to the boil, turn off the heat and simmer for 10 minutes.
13. Time is up, the fire will collect the juice.
14. After the juice is collected, it can be served and served.
