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This dish is served as a main dish in my hometown to entertain guests. Because it is very seasonal, it is basically a rarity. Especially taro stewed in a firewood-fired earthen stove. After the fire ceases, the residual heat of the firewood in the stove will simmer the taro close to the bottom of the pot into a golden crust, which is called delicious. Unfortunately, I can't make crispy rice with natural gas.
