1. Wash and peel taro (it is best to wear gloves when peeling, because the mucus on the surface will irritate your hands ~). Soak in cold water to avoid discoloration.

2. Cut peeled taro into hob blocks.

3. Pour enough water into a deep pot, bring to a boil, and add taro.

4. Cook the taro until it is 80% mature, and remove it for later use.

5. Take the pot, pour in a little peanut oil, heat it to 60%, and stir-fry the onion.

6. Pour in taro and stir fry. Pour in soy sauce, brown sugar and salt, stir-fry and color, add appropriate amount of cold water, and stew for 7 or 8 minutes on low heat, so that taro is tasty.

7. Burn the taro, concentrate the soup and put it in a pot.

The second method is taro and sweet potato balls.

1. Peel and mix the steamed sweet potato and taro, and stir evenly with a scraper.

2. Sieve the stirred sweet potato and taro paste.

3. Add sugar and stir well. Add glutinous rice flour and stir well again.

4. Add a little cold water and mix well.

5. The stirred sweet potato and taro paste are very thick.

6. Touch a small amount of cooking oil on your hand and knead the sweet potato taro mud into a ball.

7. When fried to golden brown, remove the oil and serve.