Cooking Steps

1. 

   Step1:Cut taro into large grains (the side length is about 1.5cm. The large grains have a good taste); cut bacon into small grains; cut mushroom hair into small grains; cut dried squid into shreds; cut garlic seedlings into young ones; cut ginger and garlic into small pieces.

2. 

   Step2:Put oil in the pot, saute bacon, shrimps and squid for later use.

3. 

   Step3:Add 1 / 4 teaspoon sugar, a little chicken powder and a little water when the mushroom surface turns yellow. Turn it over a few times.

4. 

   Step4:Stir fry the minced ginger and garlic. Add in the garlic sprouts. Turn out the fragrance and turn off the fire. Serve.

5. 

   Step5:Add 400ml water to glutinous rice flour and stir evenly; rub the plate (high side plate) with oil for use.

6. 

   Step6:Add oil. Fry taro until it is a little yellow on the surface. Add two bowls of water. Add some salt powder and chicken powder. Cook until taro 6 is mature (there should be some water at this time. If not, add some more). Add bacon, squid, shrimp, ginger, garlic and garlic sprouts. Cook for 1 minute and then pour in sticky rice water. Stir and pour into the plate.

7. 

   Step7:Steam in boiling water for 20 to 25 minutes. Sprinkle with pepper.