"Warm stomach soup" autumn home-style|fragrant taro soup

Cooking Instructions

1. The taro is steamed in water for about 25 minutes, and it can be easily poked with chopsticks

   

2. After steaming, peel and mash the taro into a puree, leaving 1 small part and cutting it into small pieces, which makes the taste richer;
   Prepare a little more chopped ✔ shallots

   

3. Cut the pork fat into small pieces and put it in a pot over low heat to refine the oil

   

4. After boiling out the lard, all that remains is oil residue

   

5. Chop and set aside

   

6. Take out the boiled lard, leave 1 tablespoon of lard, and fry the chives white

   

7. Add the taro and stir-fry

   

8. Add 1 large bowl of water and bring to a boil until it is viscous, then add fresh soy sauce, salt and pepper to taste

   

9. Add the chopped oil residue and cook it again to allow the aroma of the oil residue to melt into the taro

   

10. Remove from the pan and sprinkle with chopped ✌ shallots

    

11. You can enjoy a unique flavor of taro soup, the ✔
    taro texture is soft and smooth, with its own thickening effect,
    with oily and crispy lard residue, the taste is even more fragrant~
    Although the appearance is not high, it is guaranteed to be delicious