Scallion Oil Small Taro
                            
                                1.
                                Little taro, first cook in a pot;
                                    
                            
                            
                                2.
                                Peel off the skin;
                                    
                            
                            
                                3.
                                Heat the pan, add oil, more oil;
                                    
                            
                            
                                4.
                                Don't turn it when you enter the small taro;
                                    
                            
                            
                                5.
                                Fry it to stop the golden color, turn it over again, and it will stop golden on both sides;
                                    
                            
                            
                                6.
                                Sprinkle in Shu salt; stir, add chopped green onion;
                                    
                            
                            
                                7.
                                Out of the pot