Cooking Steps

1. 

   Step1:Mash taro in a pressure cooker. Peel and mas

2. 

   Step2:Add cassava flour. A little salt. Knead until the hands and basins are clean. I don't weigh the taro and cassava flour. It's about 2:1. Knead until it doesn't stick. Three lights.

3. 

   Step3:Cut the ingredients and explode one by on

4. 

   Step4:Stir fry the shallot until it's a little fragrant. Serve. Stir fry the mushroom and squi

5. 

   Step5:Processing meat. My front leg meat and fat meat will be sauteed separately. Others will be sauteed with sweet potato powder, salt and soy sauce

6. 

   Step6:Add shredded bamboo shoot

7. 

   Step7:Add shredded carrot, mushroom, squid, celery and scallion oi

8. 

   Step8:Seasoning, salt, oyster sauce, soy sauce and peppe

9. 

   Step9:Finally, wrap the material into the rubbed skin in Figure 2. Steam in a steamer. The small bags are packed one by one, which is convenient for storage.

10. 

    Step10:No stuffing is allowed. Step two. Knead the section directly. Slice. Boiling water to float. Stir fry. Similar to the filling in front. But not so much. Mix the ingredients with the taro. Finally, seasoning. Note that it will dry at this time. Add water when mixing. Just use boiled taro wate

11. 

    Step11:If the taro and tapioca starch skin are not good for wrapping, you can take two pieces and heat them in hot water first, then add them to the original skin and knead them together until they are fully integrated. In this way, the taro skin used for wrapping taro bags is in good condition and will not be shapeless.

12. 

    Step12:When we stir fry, we add one more thing. But I only use the local language. It's a fish bone. Fry it in a small fire until it's golden. Crush it. 2 tablespoons. Finally, we press the material together. It's very fragrant.