1. Wash the goose, peel the taro, wash, roll until cut into pieces
2. Goose cut pieces.
3. The ginger is crushed and the peel is washed.
4. The taro is steamed in a steamer.
5. Pour the hot oil into the goose and stir fry, and fry the goose meat until fragrant.
6. Add soy sauce and dark soy sauce to color.
7. Add appropriate amount of hot water, put the peeled ginger and a small piece of sugar into a high heat and cook. After boiling, turn to medium heat and simmer.
8. Stew the goose meat, add the steamed taro, and season with salt.
9. Simmer on low heat for 10 minutes and sprinkle with shallots.
Tips:1. Taro can make the skin itchy, so wear gloves when making it.
2. Steam the taro and then pour it in, it will not melt and keep it intact, because it takes longer to stew when hungry.
