Fried taro with fish sauce

Ingredients: 500g taro; 300g pork fat; cooking oil; green onions; fish sauce, sugar

Making:

- Prepare ingredients: When you buy taro, peel it, then wash it. Then, cut the taro into long square pieces. Next, soak the taro in diluted salt water for 5 minutes, remove and drain. Pick, wash and chop the green onions. Wash the pork fat thoroughly and cut into small pieces.

- Fry taro: Put the pan on the stove, add cooking oil, turn on high heat. When the oil boils, add the drained taro and fry until golden brown, then remove to a plate lined with oil-absorbing paper. Then, put the fried taro back in the pan and fry a second time. This will make the taro more crispy and delicious.

- Fry the pork fat: Put the pork fat in a pan over medium heat, stir-fry until it melts. When all the fat is gone, scoop the pork fat into a basket to drain and pour the fat into a small bowl.

- Fry taro with fish sauce mixture: Use a large bowl, add lard to the bowl with 1 tablespoon fish sauce, 1 tablespoon sugar, 1/2 tablespoon seasoning powder, 1/2 tablespoon MSG and stir well with a spoon. Then, stir well and add green onions. Next, add the fish sauce mixture to the pan and cook over low heat until the mixture thickens and season to taste, then add the crispy taro and stir well. When the taro is seasoned, brown, and the fish sauce is almost dry, turn off the heat and put the taro on a plate.

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