Half of the taro is peeled and cut into small Ding; the shrimp is soaked with yellow wine, the dried mushrooms are soaked, and the sausage and bacon are separately diced (all the accessories are added according to the preference); the sticky rice flour is added with 200 g of water, and then 100 g is added. Boiled water into raw mature pulp
Stir all the ingredients in the oil pan for 1 to 2 minutes, then add the taro to stir fry, add the appropriate amount of salt and pepper, stir well, pour in the sticky rice flour and mix well, and put in the appropriate size container.
After boiling in a steamer, put it in a container, steam for 20 minutes on a large fire, and steam for 1 hour in medium heat. Remove the cold slice after the flame is turned off; heat it over the pan or heat it with a pan, served with spicy tomato sauce. The taste is very punctual