Pan-fried taro

Steam the taro to 80 ripe (the conditions are relatively tight, and I used an induction cooker to steam it for 20 minutes on high heat), peel the skin, and let cool.

Slice the sausage obliquely, see next step.

Put the oil in the pan, cook the oil until it is 6 ripe, lower the heat, and fry the cut sausage until the meat is cooked, slightly charred to give off the aroma.

Cut the cabbage leaves and carrot slices into powder, add a little prepared oil, soy sauce, thirteen spices and other seasonings to mix well, set aside. Attachment: Fried sausage.

Cut the taro into slices 0.3cm thick, pick four large taro slices, add the mixed vegetable filling, then add the fried sausage, and finally cover it with a layer of taro (so that the sausage and vegetables are fried). The flavor of the vegetables will be completely retained). Put a lot of less oil in the pan (so as not to paste the pan, because the taro is soft). I cook it in the "frying" stall and use medium heat. After the oil is heated, place the processed taro slices into the pan in turn, heat them up to air (not paste), cover the lid, and simmer for a while to slowly fry the taro from bottom to top. When it is estimated that when the time is about the same, adjust the fire to a minimum and keep it stuffy for a while. Just pour it out when you think it's about time.