2. Wash taro, peel it and cut it into pieces similar to chicken pieces.

3. Boil the water, blanch the chicken pieces for two minutes to remove the fishy smell and impurities, and take the pot for later use.

4. Cut onions, ginger and garlic.

5. Put oil in the wok, stir-fry peppers, scoop them up, put ginger slices, stir-fry chicken pieces, and add a little cooking wine and vinegar while frying.

6. Put enough water at a time and stew it in a saucepan.

7. Stir-fry the chopped taro, stew it in chicken soup for 45 minutes, and then stew it with chicken in a saucepan.

8. Season with salt and stew for about 15 minutes. Put some soy sauce and chopped green onion. I like monosodium glutamate and chicken essence. Put the seasoning according to my personal preference. My home is light.

9. Serve in a bowl.

skill

Blanch the chicken in boiling water, remove the fishy smell and dirt before frying, stew the chicken first and then put the taro.