1. Auxiliary preparation: peel taro and cut into hob pieces, wash celery and cut into strips. Seasoning preparation: slice ginger, cut dried chili and green onion into strips, smash garlic
2. Pour the loach and water into the pot and cook the loach on a low heat until it will not beat. Pour out the water and add the cooking wine and light soy sauce (just better than the loach) and the prepared condiments (ginger, dried chili and garlic) , Then pour a little vegetable oil, cook for about 10 minutes on high heat until the loach is half cooked and then remove
3. Put the taro in the pot again, sprinkle some salt, and cook for about 10 minutes on high heat. Then mix the previously cooked loach and cook for 15 minutes. The taro and loach feel softer with chopsticks, and finally put the celery to close the pot.
