The Method of Chopping Pepper and Taro

Ingredients

Taro 400g/garlic half head/2 green onions/1 Sichuan pepper small handful, make as much as you want to eat

3 porcelain spoons of chopped peppers/1 porcelain spoon of oyster sauce to check mood

The Method of Chopping Pepper and Taro

1. Prepare ingredients

2. Processing ingredients: Wash and peel the taro, then cut it into rolling knife pieces. Cut the scallions into chopped ones, peel and chop the garlic for later use

3. Steaming ingredients: Add 1 spoonful of oyster sauce and a little cooking oil to chopped peppers and stir well. Due to the varying degrees of saltiness of different chopped peppers, you can taste them before deciding whether to add salt,

4. Cut the taro upside down and evenly spread the chopped peppers on top

5. Boil water in the pot, then add taro and steam over high heat for about 20 minutes. The specific steaming time depends on the amount and size of taro, as shown in the diagram, which can be easily penetrated with chopsticks,

6. Control the water that seeps out during the taro steaming process and add chopped scallions and garlic on top.

7. Pour a little cooking oil into the pot, over low and medium heat, and fry a small handful of Sichuan peppercorns until fragrant

8. Then remove the Sichuan pepper, leaving only the base oil, and pour it over the taro while it is hot,

9. With a sizzling sound, the aroma of scallions and garlic was instantly stimulated, announcing the perfect ending of this dish

10. Mix all the ingredients while they are hot. The taro has already absorbed the salty and oily aroma of chopped peppers, with a hint of spiciness mixed in with its sticky and sweet texture.

Paired with this charming aroma of scallions and garlic, taking a sip can be both satisfying and satisfying! It tastes so good, no one wants to compete with me

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