1, put the oil in the pan, add the diced taro and seasoning, and stir-fry slightly for later use.

2. Add clear water and 1 tsp salt to the sticky rice flour, stir evenly until it is paste, and then pour boiling water to make raw and cooked slurry.

3. Boil the water in the steamer, brush a thin layer of oil on the steamer, coat a layer of rice paste on the steamer and steam.

4. Add the diced taro, scoop in part of the rice paste, steam over high fire for about 15 minutes, pour in the remaining rice paste to cover the diced taro, and steam over high fire for about 20 minutes until cooked.

5. Make seasoning. Add diced sour onion, sour beans, sour ginger and onion, and stir-fry slightly.

6. Take out the steamed taro cake and sprinkle with chopped green onion and roasted peanuts.

7. cut the plate.