Taro stewed squid

Overview

Don’t you ever get tired of eating taro? Especially used to mix rice😚.

Prepare ingredients: squid (squid cut into squid rolls), taro cut with a hob
Prepare ingredients: garlic, chili, green onion, coriander, ginger
Blanch the squid (you can add a little cooking wine), remove and drain, and put on a plate for later use.
Heat the pan. When the oil is hot, add the minced garlic and stir-fry until fragrant. Add the squid and stir-fry. Add a little salt (salt will be added to the taro stew later), appropriate amount of oil, soy sauce, and chili. After frying the squid, you can stew the taro in the pressure cooker.
Pour the stewed taro into the pot and stew it with the squid. Finally, add coriander, a few drops of sesame oil, and a little MSG. (If the soup is not thick, you can add a small amount of cornstarch to thicken it. Generally, taro soup is quite sticky.) Sprinkle with chopped green onion when serving.
It’s delicious, you can come and eat it. (If there is cuttlefish, it is recommended to use cuttlefish to stew taro, which will taste better.)