1. Ingredients: about 200 grams of taro, 200 grams of bacon, two shallots, 30 grams of shrimp skin, 30 grams of Nostoc flagelliforme, 0/50 grams of glutinous rice flour, and 300 ml of clear water.

2. Peel taro and cut into granules.

3. Steam taro in the pot 15 minutes until cooked.

4. Wash the shrimp, chop the bacon, chop the shallots, soak the first dish slightly to remove the salty taste, and chop it for later use.

5. put a little in the pot to make the onion fragrant.

6. Add bacon and stir fry 1 min.

7. Add the dried shrimps and the first dish and continue to stir fry 1 min.

8. Seasoning: put one teaspoon of salt and 1/2 teaspoons of sugar.

9. Stir the stuffing evenly, serve and sprinkle with chopped green onion for later use.

10. Steam taro and let it cool.

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12. put the square plate into the pot for steaming, and grease the bottom of the plate.

13. Pour the stirred slurry into a plate and vibrate gently until it is flat.

14. Steam for about 15 minutes.

15. Cool the taro cake and cut it into blocks.

16. Add a little oil to the pan and brush it evenly with your hair.

17. Put the cut taro cake into the pot and fry it on low heat.

18. Fry until both sides are slightly yellow.