1. taro deduction: pork belly is cut into "dominoes" after flying, and marinated with soy sauce (or southern milk sauce), sugar, white wine and bean powder. Fried taro slices until the skin is slightly yellow, then put them in a plate one by one and steam them in a pot for one hour.

2. Taro duck: Taro cuts quickly. Cut the duck into pieces, put it in the pot without frying, fry the water dry and pick it up. Take a pot, add oil to it, add garlic (five grains), add duck meat, stir-fry until it is slightly yellow, stir-fry the taro together for a while, add white wine, sugar, soy sauce, vinegar and water (the amount of water is equal to or soaked in the pot), cover the pot, bring it to a boil with high fire and simmer for 20 to 30 minutes (be careful not to burn the taro because).

3. Fried flat fish with taro: Marinate the fish with a little salt for 20 minutes, take the pan and add oil to it, fry the fish until it is slightly yellow, take it out, add a little oil, garlic or garlic leaves, fry the taro, then put the fried fish in, add water (the amount of water soaked in the material), cook it and season it on medium heat (be careful not to cook it) for about 15 to 20 minutes.