1. Little taro, the smaller the better. Wash, use a knife to scrape the skin clean, be sure to use a scraper, keep the smooth layer of the taro skin, and wear gloves, otherwise the juice will itch.
2. It's done three times five times two, wash and drain.
3. Boil a pot of water, add the small taro and cook until cooked.
4. It will be cooked after a while. You can try it with chopsticks. If you can insert it, it will be cooked. It shouldn't be too long, or it should be cracked.
5. After cooking, remove and drain, dice green onion, dice ginger and garlic, dice dried chili, prepare cumin powder, cumin diced, and pepper.
6. Put a little oil in the pan, add small taro and fry until the outside is slightly yellow.
7. That's it, OK, there are spares left.
8. In another oil pan, pour all the ingredients into the medium-low heat and stir-fry until the aroma comes out. Pay attention to the heat, or it should be pasted.
9. Add small taro, appropriate amount of salt, a little light soy sauce, a little bit of oil, stir well and then serve.
10. It's so fragrant when it comes out of the pot, pay attention to it when frying, keep your hands fast, and be swift, don't paste it, the seasoning is easy to paste. Hey
