The way to make delicious taro buns in Shaxian County:

1. Choosing taro: It is best to choose taro about the size of an egg, which is commonly called "taro egg" by locals; Remember never to choose taro, because taro is not easy to boil. 2. Wash and cook the picked taro, peel it, beat it with a spatula until it has no particles, knead it into crushed cassava powder, and knead it into a crust with suitable hardness for use. 3. Cut the soaked dried bamboo shoots, mushrooms, dried beans, shrimp, oil residue or fried dough sticks into small dices, and chop the ginger; Dice lean meat, add soy sauce, spiced powder, monosodium glutamate and red wine and mix well for later use. 4. After adding onion to the wok and frying oil, put the dried bamboo shoots, mushrooms, dried bean curd, oil residue or fried dough sticks into the wok, stir-fry until cooked, and let them cool for later use. 5. Cut the skin blank into small doses, join hands with cassava flour, knead the small dose into a cup shape, scoop it into the stuffing, add 1-2 pickled lean meat and wrap it into a triangle. 6. Boil a pot of water, put it in the taro bag and cook it. Add soy sauce, monosodium glutamate, sesame oil, lard and red wine and mix well. Add chopped green onion to serve, or add peanut butter to mix. Or pick it up and put it in a soup bowl with the above seasonings, and add a little vinegar and pepper to make soup. You can choose mixed food or soup food according to your personal preference. You can also rub the leftover skin embryo of Shaxian delicious taro bag into loach shape with little finger thickness and two sharp ends, and add various seasonings to cook soup, which is called "taro loach", which is very popular among people. Some people praised Shaxian food taro bag and said, "There are many Hakka dishes, and the mountains are covered and finely ground; Peel off the white jade, add the black pot to the powder, count the meat with one heart, knead the hands evenly, the soup is fresh and tender, and the drum family sings carols. "

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