1. Rinse the taro with water.
2. Put it into a boiling pot with cold water;
3. Bring to a boil on high heat and cook for about 20 minutes on medium heat. Use chopsticks to penetrate the taro to turn off the heat;
4. Pour out hot water and add cold water to cool.
5. Peel off
6. Cut thick skin.
7. Heat the pot and put the lard on a low fire to burn;
8. Pour in the taro slices and stir fry;
9. Add in water and drown the taro chips;
10. Bring to high heat until the juice is dry;
11. Add salt and chicken bouillon, stir-fry on medium heat until the juice is dry and out of the pan, sprinkle with green onions.
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