Dongshan yam is a common type of yam, different from tiegun yam, the shape of Dongshan yam is larger, and the starch content is higher. However, it is wild and full of vitality, and its juice has a certain irritability, so it should be handled with care when cooking.

1. Peel the taro, pay attention to wear rubber gloves, otherwise the skin of the taro will cause an unbearable itching! If you accidentally rub it, use the flame of the gas stove to roast your hands, which will relieve the itching!

2. Peel the taro and set aside, cut the carrots into slices, and shred the green peppers.

3. Put oil in the pot, add minced ginger and garlic to sauté, then add dried chili pepper strips (dried chili peppers cut into strips)

4. Pour in the shredded carrots and stir-fry, then add the taro. At this time, you need to add salt, mix the taro and carrot slices evenly (although adding salt at this time is not healthy because the iodine in the salt will volatilize. But adding salt at this time, the taro is raw, and it is easier to season, and the salt is on the surface of the taro after it is cooked, and the taste is not uniform).

5. At this time, cover the lid of the pot, simmer over low heat for about 10 minutes, then open the lid and stir evenly.

6. After stirring evenly, cover the lid and simmer for another 10 minutes, then open the lid and stir evenly for 1-2 minutes.

Little trick

1. Choose a flat-bottomed pot, preferably a thick non-stick pot, or a flat aluminum pot is also good, so that not too much oil is used, and the taro/yam is very soft and tender.

2. Chili can be added or not. Adding one dried chili pepper makes it slightly spicy, which is very appetizing.

3. Not too much oil is needed. The taro we cook with water at ordinary times is watery, not soft and tender, and even numbing to the mouth. This braising method is very soft and tender, and there is no bitter taste in the mouth.

4. The raw taro slices should be mixed with salt in advance before stir-frying, the taste is more uniform. The drawback is that the iodine in the salt volatilizes, which is not conducive to the absorption of iodine.

5. No water needed at all, just a little oil is enough to cook it, the taste is soft and tender, melting in the mouth!