1. Wash the taro, steam it softly and poke it with chopsticks to penetrate it.
2. Let it cool for a while, peel and cut into small pieces.
3. Put the taro in the hot oil in the pan and fry slowly. Use more oil to fry for a longer time. Turn the pan and place the cut green garlic sprouts when the skin turns brown.
4. Fry for a while, until the taro has completely absorbed the oil in the pan, it will become more crispy, and the garlic will be more fragrant after the garlic has fully absorbed the oil.
5. Cut the purple cabbage into thin strips. You can also do not need to spread some vegetables in this step. It can neutralize the taste of crispy taro but it must be very finely cut.
6. Spread on the bottom or directly pour it into the pot and mix with the taro, add a spoonful of light soy sauce, mix well, and then get out of the pot.
7. Plate.
8. The taro is fragrant and crisp, the garlic is rich, combined with the crispy shredded, the taste is full.
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