Cooking Steps

1. 

   Step1:80g lean meat, 100g glutinous rice flour, 180g water, proper salt, 3G sugar, 1g Wuxiang powder and a spoonful of oi

2. 

   Step2:Fried Taro in oil po

3. 

   Step3:Or if you like the taste better, you can fry it until it's half cooked, then steam it until it's done

4. 

   Step4:The taro tastes good. It's moderate in hardness and softness.

5. 

   Step5:Minced lean mea

6. 

   Step6:Stir fry in oil pan. Add some cooking wine. Color the soy sauc

7. 

   Step7:Then pour the taro back into the po

8. 

   Step8:Add two tablespoons of water, add five spices and a little salt to taste, and then you can put them in reserve

9. 

   Step9:Sticky rice flour 100g, add 180g water, boil into rice past

10. 

    Step10:Add taro and minced meat to the rice paste. Season with a little salt and oil until it suits you

11. 

    Step11:Spread a sheet of oiled paper on the steamer drawer. Sweep a layer of oil on the oiled paper

12. 

    Step12:Pour all the rice paste into the steaming drawe

13. 

    Step13:Cover and steam for 30 minutes.

14. 

    Step14:When the cake is cool, remove the oilpaper.

15. 

    Step15:Like light taste and slice directl

16. 

    Step16:Like the slice of Xiangkou and fry it in the pan until both sides are golden.