1. Peel the taro, wash, rub into silk, and add chopped green onions.
2. Add salt and chicken essence, then add salt and pepper powder.
3. Add sticky rice noodles.
4. Add water, stir evenly with chopsticks and set aside.
5. Add oil to the pot, heat up on high heat, add batter, and fry on medium and low heat until the surface is golden brown.
6. Turn it over and fry on medium and low heat until golden brown.
7. Crispy and delicious.
8. Finished picture.
Tips:The taro must be of the flour type to have a good taste; use an ordinary non-stick pan without mine.
