Stewed Taro
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.