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