1. Cut the chicken into small pieces, marinate the beaten ginger for half an hour, and peel the taro;
2. Heat the oil in the pot, put two spoonfuls of sugar in the warm oil, and let the sugar melt slowly over low heat;
3. Stir fry chicken, spices and pepper;
4. Stir fry for a few minutes. After the chicken is colored, put in bean paste;
5. Continue to stir fry, about seven or eight minutes, fried chicken oil;
6. Pour in water, cover the chicken, bring to a boil over medium heat for 10 minutes;
7. Then put in the taro cubes and continue to stew;
8. Cook until chicken is soft and taro is soft. If there is still soup, put it away in high heat.