1. Fillings: 250g pork belly, 100g shrimp, 5 dried mushrooms, 50g carrots, 5g chopped green onion, 3g salt, 3g sugar, 10g light soy sauce, 5g dark soy sauce, 15g oyster sauce, 1g allspice powder, 5g corn starch (add 50g water to make water starch).

2. Skin: 300g taro, 20g sugar, 100g noodles, 150g boiling water, 55g lard.

3. Make the filling first: dice the pork belly, dice the shrimp, mushrooms and carrots and set aside.

4. Pour a little oil into a hot pan, add in diced pork belly and stir-fry until the surface is slightly browned. Add diced shrimp, diced mushrooms, and diced carrots and stir-fry for two minutes until fragrant. Add salt, sugar, Stir-fry light soy sauce, dark soy sauce, oyster sauce, and five-spice powder and season well. Finally, pour in starch water to thicken. After it cools, add chopped green onion and mix well. This completes the filling.

5. Make the skin: steam the taro slices in a pot (about 30 minutes). After steaming, take them out and press them into puree while it is hot. Set aside.

6. Pour the noodles into a bowl, add boiling water and blanch the noodles until cooked. Wear insulated gloves and knead into a smooth dough. Add taro paste and sugar and knead evenly. Finally, add lard and knead again. Just 5 minutes.

7. Divide the kneaded taro scalp into 30g pieces each, roll into balls, cover with plastic wrap to prevent drying, take a taro scalp, flatten it, add appropriate amount of filling and shape into edges.

8. Pour corn oil into the pot and heat it until it is 60-70% hot (when you put in chopsticks, small bubbles will appear densely, about 170 to 180 degrees), and fry the taro wedges. On the fence, float up and down for frying * Friends who choose to fry in an induction cooker can use a small pot like me to fry one by one, so that the oil temperature is easy to reach and even; fry until the surface is golden and then take it out, which takes about 3 minutes;