Cigan Taro Boiled

by Xiao Geng's mother

4.8 (1)
Favorite
2

Difficulty

Easy

Time

20m

Serving

2

A few years ago, Lao Geng's unit sent out a bag of Kaiyang. It was quite large. I tried one that was very fresh and quite salty. It would be nice to add some freshness to the stew. I remembered that the taro, which was often eaten in my hometown, was boiled for a long time. I haven't eaten it in time, so I made it when I had the Cigan brought back from my hometown during the Chinese New Year! "

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.

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