2When steaming taro, seasoning can be prepared. Chop millet pepper and garlic
3When the taro is steamed, peel it. Clean it with cold boiling water, cut it into hob blocks and place it on the plate.
4When the pot is hot and oiled, put more oil in it. Heat the hot oil a little and turn off the fire.
5Pour hot oil into a plate of chili, garlic and onions. Note that this sauce dish should be filled with a little salt before pouring oil.
6Finally, the taro is poured into the sauce dish and stirred lightly with chopsticks to let the sauce and taro absorb each others fragrance. Put it in another ten to twenty minutes and it will start!
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