Cooking Steps

1. 

   Step1:Materials - a bag of glutinous rice flour (about 9 twofold) is boiled in the user's rice pot. The water is boiled and counted. However, it should be seen that it is a little mushy. 2. Cut three and a half catties of taro into pieces. 3. Cut half a catty of pork belly into small grains. 4. Cut a handful of shrimps into pieces. 5. Make a small amount of cooked sesame seeds. 6. Make a proper amount of garlic. 7. Crush three pieces of nanru and add a little water and five spice powde

2. 

   Step2:In a hot oil pan, stir fry the shrimps and put them in the sauce

3. 

   Step3:Put the oil pan into the pork belly and stir fry it to make it fragrant

4. 

   Step4:Add garlic rice + Half shrimps + taro (don't forget to add salt when frying...) . stir fry. Continue to stir fry. Stir fry. Stir fry until taro is a little powdery. It's a little rip

5. 

   Step5:Add the mixed south milk and continue to stir fry

6. 

   Step6:Play the main part. Add half of the opened batter and stir fry until the batter is clean. Turn off the fire. Put the pot into the remaining batter and mix

7. 

   Step7:Prepare a large plate of steamed taro cake. Smear some oil on the bottom of the stock. Put the whole pot on a plate. Press it flat and steam in the pot. About 25 minutes.

8. 

   Step8:Steam for about 15 minutes. Spread the rest of the shrimps on it. Steam and sprinkle in the sesame seeds. When you fry taro, you must have more oil. When the oil is too little, it will stick to the pot when you stir fry it with flour.

9. 

   Step9:。

10. 

    Step10:。