1. Taro, peeled and cut into small pieces
2. Put it in a steamer and steam it until soft, I steamed it for about 30 minutes
3. Put the steamed taro in the fresh-keeping bag
4. Use a rolling pin to roll into taro puree
5. Use the mold to shape again, I put a plastic wrap for the ease of demolding
6. I take it out after refrigerating overnight and cut into small pieces
7. Heat vegetable oil in a pot, the oil temperature must be high, add taro to quickly fry the outer skin
8. Remove the oil with a kitchen paper towel
9. After heating the frying pan again, re-fry the taro
10. Put it out on the plate
11. Prepare the sauce: prepare an appropriate amount of water starch in a small bowl, add cooking wine, vinegar, sugar, and light soy sauce in a small bowl, mix well
12. In another oil pan, sauté the bean paste and minced garlic
13. Add appropriate amount of water to boil
14. Add water starch hook
15. Just drizzle with sesame oil
16. Pour the cooked sauce on the fried taro
17. Sprinkle with chopped green onions
18. carry out
Tips:If you don’t eat it right away, put the sauce in a small bowl and eat it, because the taro will not be crispy after a long time.
