Cooking Steps

1. 

   Step1:Dried scallops with mushrooms and shrimps are preserved with water for foaming hai

2. 

   Step2:Cut all kinds of raw materials into small taro, mushroom, date, bacon, diced scallop and shrimp

3. 

   Step3:Mix the rice flour with corn starch, add about 300ml of water soaked in dried scallops and shrimps, and stir evenly for us

4. 

   Step4:Put the cooking oil in the hot pot and heat it up. Add the diced preserved pork and stir fry until it's fat. Add the mushroom and stir fry until it's transparent. Add the dried scallop and shrimps and stir fry. Add a little brown sugar and salt. Stir well. Add the diced taro and stir for a moment. Add about 290ml of water three times and stir until it's tiny. Add the third step of flour. Heat it up and stir until it's thick. Add a little five spice powder and stir well. Add the oil on the inner wall Container compaction o

5. 

   Step5:Steam in high heat for 70min (the time of steaming depends on the size of taro cake). When the time is up, turn off the heat and simmer for 5min. Take out the cooked sesame seeds with a little stir fry on the surface and cool them. Take them out and refrigerate them until hard

6. 

   Step6:The frozen taro cake is put at room temperature, slightly frozen, cut into thin slices of about 1.5cm, fried with oil till the surface is slightly yellow, and then absorbed the extra oil with oil absorption paper