2. Accessories: 1 tsp salt, 1 tsp sugar, 1/4 tsp chicken essence, 1 tsp pepper, 3 slices of ginger, 2 cloves of garlic, 1 tsp cooking oil, appropriate amount of water, 1 root.

3. Peel taro, wash and dice, dice sausage, wash and drain shrimp.

4. Heat the oil in the pot and stir fry the ginger and garlic.

5. Add sausage and stir fry.

6. Stir-fried shrimps.

7. Finally, pour in the diced taro and stir fry.

8. Add salt, sugar and chicken essence and mix well.

9. Add pepper.

10, continue to stir-fry for 2 minutes, turn off the fire and let it cool for later use.

1 1, 250g sticky rice noodles are poured into the dish.

12, sticky rice flour mixed with water to make paste, and then poured into boiling water to make raw and cooked pulp.

13. Pour the cooled diced taro into the raw and cooked pulp.

14, mix well.

15. Brush a layer of cooking oil on the steaming plate.

16. Pour the mixed taro pulp into a steamer and steam for 30 minutes.

17, 30 minutes later, sprinkle with chopped green onion, cool, and cut into pieces.