one boilen taro（大芋頭其實就是指檳榔芋頭，我在網上壹個貿易公司的網站裏看到他們將檳榔芋頭翻譯成boilen taro，謹慎點的話還是翻成pinang taro吧）
Subsidiary：
cooked white sesame, white sugar, cooking peanut oil
Cooking methods：
1. Wash the taro until it's clean. Peel and cut it into pieces of 1 cm.width，6-7 cm.length.
Cook the taro strips and let them cool down for standby.
2.Heat your wok and pour temperate amount of oil to the work. After the oil is heated, place the taro strips, fry them to changing color and fish out. The oil is in reserve.
3. Leave a small amount of oil in the work and lower your heat, put the white sugar and scramble it. The sugar will be melting when it's evenly heated(the heat should not be too high ). Here put the ready taro strips and fish out after they are totally mixed with sugar.
4. Take some sesame and fan it on pan. Then put the ready taro strips singly, roll them back and forth to be wet with sesame. Now you can serve the dishes.
Tips：
It would be better to put the peeled taro into water if it is not in immediate use. The best way to husk is to peel it under running water and wear you gloves, as your skin may be allergic to taro grume.