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 1) Boil ginkgoes with
shells in water for 10 minutes, remove
shell and membrane
2) Halve and remove central stalks,
parboil in hot water
3) Drain out water and seasoned with
1 tbsp sugar
4) Peel and wash taro, Cut into thick
pieces
5) Steam until fully cooked, still
cool, cut into dices
6) Add 1 cup of water, mash it into
smooth gruel
7) Heat wok and add lard, fry spring
onion, then remove it
8) Pour into ginkgoes and cook in
low heat for a while
9) Add mashed taro and sugar, stir
fry in low heat for 10 minutes, bowl
up and serve
Remark
tbsp - table spoon
It is better by using Lard, other
vegetable oil can replace it for
the vegetarian.
Serve in hot...
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