1. Wash the taro and steam it in a steamer for 15 minutes.
2. Take out cold and peel.
3. Cut into small pieces.
4. Add an appropriate amount of water to the soup pot and a little edible alkali.
5. Add taro.
6. Add two spoons of sugar osmanthus.
7. A piece of brown sugar, continue to cook the taro.
8. Add lotus root powder and water to a small bowl and stir well.
9. The taro is cooked and thickened with lotus root powder juice.
10. The soup is thick and turn off the heat.
Tips:The fish head is steamed in advance to 80% cooked, and is being cooked.
Add a little soda noodles, and the taste and color of the boiled taro will be better.
The last thickening must use lotus root powder.
