2. Clean the cavity bone and boil it in a warm water pot.

3. Take it out from the boiling place with a colander to avoid floating foam.

4. Cooked cavity bones and small taro are ready.

5. Put the cavity bone and 2 slices of ginger into a saucepan and add a proper amount of water; If the cavity bone is freshly cooked, it should be stewed with hot water; If it is refrigerated, it needs to be stewed in cold water.

6, boiled, the soup is clear and does not overflow the pot; If you use an open flame, turn the water to a low heat.

7, taro should not be scraped too early, the skin will change color due to oxidation, such as scraping in advance can be soaked in cold water.

8. When the cavity bone is stewed for 8 or 9 minutes, cut the taro into hob pieces.

9, taro into the bone soup, continue to cover for about 20 minutes, sprinkle a little salt and chives before the pot.