Cigan Taro Boiled
1.
Prepared ingredients.
2.
Peel the scallion and taro, cut into small cubes, finely diced meat, chop green onion and ginger into froth
3.
Heat the pan with cold oil, stir the chives and ginger.
4.
Add in Kaiyang and stir-fry the diced meat for ten seconds.
5.
Add taro and stir fry evenly.
6.
Add water to a boil, add a teaspoon of sugar to taste, change the heat to a low heat until the taro is crispy.
7.
Sprinkle some chopped green onions at the end!
Tips:
1. Kaiyang is relatively salty, no salt is added in all soups.