Taro buckle meat Ingredients: pork (7 cm wide) Seasonings: soy sauce, Guangdong taro, ginger juice, southern fermented bean curd, cooking wine, sugar, pork ribs sauce, Zhuhou sauce Preparation (1) pork cooking broth to stay. Peel the taro and cut thin rectangular slices. (2) "deep frying oil" hot, first taro into the pot and fry until golden brown out. Then put the pork (skin facing the bottom of the pot, cover the pot to avoid oil explosion) fried to golden brown and removed (about 3 minutes) to cold slices. (3) put the sliced meat into a large pot, put ginger juice, Southern fermented bean curd, cooking wine, sugar, pork chop sauce, Zhuhou sauce, soy sauce and then mix the meat (our taste here is salty with sweet) (4) preparation of a bowl, in accordance with the meat of a piece of taro a piece of the order of the row full of the leftover materials and then filled, the excess gravy poured into the bowl, steamed for about 1 hour and a half to rotten, pour out the juice back on the vegetable dish, and then the juice poured over the top. Serve with boiled vegetables on the side. Taro Porridge Raw materials: taro, pineapple, apple, orange, raisins Peel the orange into petals, cut the rest into cubes. Production: first taro into the water to cook for 20 minutes, and then the rest of the together into the pot, and then cook for ten minutes, if you like to eat cooked rotten point, cook longer, almost cooked, with cool water and a little cornstarch, while pouring into the pot with a spoon to stir, and finally before the pot according to the taste of the individual put a little sugar on the OK! taro meat dumplings Ingredients: glutinous rice 2cup, taro 4, eyebrow beans 1/3 cup (can use the American store's blackkeye beas) red beans 1/3 cup, a little pepper, sesame oil 1 teaspoon, green onions (chopped) a little, garlic (chopped) 1 clove, oil in moderation. Filling: 1 Cantonese sausage, same amount of salted pork cut into cubes, a pinch of shrimp, mushrooms. Seasoning: 5-spice powder, 1 teaspoon trench oil, 1 teaspoon pepper, 1 teaspoon sesame oil, 1 teaspoon light soy sauce, 1 teaspoon wine, ? teaspoon oil, 1 pinch salt, 1 pinch sugar. Wash glutinous rice and beans, soak in water for half an hour. Peel the taro, wash, dice and pack in oil. Heat the oil in a wok, sauté the shallots and garlic, pour in the ingredients, stir-fry and set aside. Shake the meat (add 1 teaspoon of cornstarch), shrimp, mushrooms and seasonings well. Wrap the meat like a regular brown dumpling and cook for 2 hours. This amount can make 10 small pillow dumplings. You can make about 15 triangular rice dumplings.