Practice: Areca taro (taro is not allowed, otherwise it is not easy to rot, so it is best to wash it with egg-sized taro, called "taro egg"), cook it, peel it, beat it with a spatula until it has no particles, knead it into crushed cassava powder, and knead it into a cake crust with appropriate hardness for use.

Chop dried bamboo shoot, Lentinus edodes, dried bean curd, dried shrimps, oil residue or fried dough sticks, and chopping ginger; Dice lean meat and mix well with soy sauce, spiced powder, monosodium glutamate and red wine.

Put dried bamboo shoots, mushrooms, dried bean curd, oil residue or fried dough sticks, and shrimps into a wok and let them cool for later use.

Cut the skin into small doses, join hands with cassava flour, knead the small dose into a cup, scoop it into the stuffing, add 1-2 pieces of pickled lean meat, and wrap it into a triangle.

Boil the pot with boiling water, cook the taro, pick it up, add soy sauce, monosodium glutamate, sesame oil, lard and red wine, and add chopped green onion to serve. Or pick it up and put it in a soup bowl filled with the above seasonings, and add a little vinegar and pepper to make soup.