Turn taro into mushrooms

Ingredients

A few small taro, sweet potato starch, chopped green onion, minced garlic, millet pepper, coriander and appropriate amount of cooking oil

Doubanjiang + oyster sauce + light soy sauce + salt

Steps

1. Clean and cook the small taro, peel it and mash it with a rolling pin. , add sweet potato starch in batches and mix evenly until it can be kneaded into a smooth dough

2. Divide the kneaded dough into small portions, about 20 grams each, roll them into balls and press out the mushrooms with the mouth of a wine bottle. Shape, steam for 10 minutes and take out

3. Pour oil into a non-stick pan, add chopped green onions and minced garlic and sauté until fragrant, add a spoonful of bean paste and a spoonful of oyster sauce, stir-fry for a few times, add an appropriate amount of water and bring to a boil Add the prepared mushroom embryos, add light soy sauce and salt to enhance the flavor, cover and simmer until the soup thickens, sprinkle with millet pepper and coriander on the surface, take it out of the pot and serve