Cooking Steps

1. 

   Step1:Lard making - wash lard with warm water and cut into small piece

2. 

   Step2:Put the cooking oil in the pot. Add a small half bowl of water. Boil over a small fire (the lard will be cleaner). Stir it occasionally. At first, the lard in the pot is milky white. After slowly drying the water, the lard will show a clear egg white colo

3. 

   Step3:It's almost the same when the oil residue is all afloat and burnt yellow

4. 

   Step4:Then remove the oil residue

5. 

   Step5:When the oil is placed at a warm temperature, it shall be filtered through the strainer

6. 

   Step6:Pour the filtered oil into a clean sealed tank

7. 

   Step7:Refrigerate the cooled lard. It will turn milky white

8. 

   Step8:Wash and shred the dried shiitake mushrooms, wash and soak the dried shrimps, drain the water for standby (fresh shrimps are also available

9. 

   Step9:Put a little oil in the oil pan. When the oil is smoking, pour the mushroom, shrimp and other ingredients into the pan. Stir fry quickly in medium heat. Add a little salt. Stir fry. Dish out for use

10. 

    Step10:Taro puree peeled and cleaned. Cut into small pieces for us

11. 

    Step11:Steam the pot with a little oil. Spread taro on it. Steam it in high heat for 30 minutes until taro becomes soft (use chopsticks to poke taro. It can be soft and rotten

12. 

    Step12:Take the steamed taro out while it is hot, put it into a large basin, crush it with a rice spoon, add sugar in several times, stir evenly, press it for a few minutes more with a rice spoon, and the taro will become delicate taro mud (if you are afraid that the taro mud is not delicate enough, you can sift it through the sieve to make it more delicate

13. 

    Step13:Add a few tablespoons of lard or onion oil. Stir well with a spoon (the oil will make the taro more fragrant and delicate

14. 

    Step14:Prepare a large basin, coat the inner wall with lard, put in half of taro, compact, spread a layer of stuffing, and then put in the remaining taro, and flatten with a spoo

15. 

    Step15:Sprinkle the fried black sesame seeds on the surface of taro mud, pour a tablespoon of lard on it, seal the preservative film, put the taro mud into the steamer or the cooking mode of electric rice cooker can also be used. Steam in high heat for about 10 minutes

16. 

    Step16:Steamed taro puree can be eaten.