1. Prepare an appropriate amount of taro and clean it.
2. Put the cleaned taro in a rice cooker and cook.
3. After boiling the taro, cut into pieces.
4. The loach is floated in clear water for 4 days, and the water is changed every half day. The more the water changes, the clearer it becomes.
5. Prepare spices: Chaotian pepper, ginger, cinnamon, star anise, bay leaf.
6. Add oil to the wok, add Chaotian pepper, ginger, cinnamon, star anise, bay leaves, and stir-fry on low heat until the fragrant flavor is obtained.
7. When the oil is hot to 5-6 layers, pour cold water, cooking wine and soy sauce into the pot.
8. Take advantage of the low water temperature in the pot, quickly pick up the loach with a large colander and pour it into the pot. Loach can swim relatively quietly for ten seconds in cold water, and then quickly cover the pot. Turn to medium and low heat to boil the loach, and slowly boil the loach to death. The loach cooked in this way is the most delicious. In this process, the loach will be alive and kicking in the pot, so the lid must be pressed.
9. After the loach is boiled to death, turn the fire to boil the water in the pot. Then pour in the taro and simmer for 20 minutes. Then turn to medium-low heat and simmer for 10 minutes. The essence of this dish is that it melts in the mouth, so the loach should be stewed a bit softer.
10. The prepared loach is stewed with taro and served on a plate.
