1. Peel the taro, wash, and cut into thicker slices.
2. Prepare the ingredients, slice the ginger, dried chili, and garlic into small pieces, and shred the green pepper.
3. Put the taro slices in the steaming compartment and steam on high heat for about 8 minutes. The taro can just be inserted through the chopsticks lightly, not too soft.
4. Take a wok, put about 50 grams of oil, add soaked ginger, green pepper, bean paste, garlic sprouts in 60% of the oil, and quickly stir-fry the scented taro.
5. Continue to fry the taro for 4 minutes. Be careful not to break the taro. The taro is easy to stick to the pan. When the taro has a little bit of crispy on the surface, the aroma comes out. Add salt and monosodium glutamate to the pan.
6. The cooked twice-cooked taro slices, the soft taro has a smell of garlic and sauce, do you want to have a bowl of rice and hurry up a few chopsticks?
Tips:1. Choose small taro for more fragrant, big taro like radish is also fine, the taste is lighter.
2. You can save some trouble by buying taro without the skin. Wearing gloves when washing and cutting taro can prevent the taro mucus from itching your hands.
3. Don't steam the taro too softly, otherwise it will be bad when it is fried.
4. Taro is delicious, but you can't eat more at one time to avoid flatulence.
