Raw materials: 2500g of red-bud taro, 0/600g of cassava flour/kloc-,250g of lean meat, 400g of dried white bamboo shoots, 50g of ginger and 0/00g of onion/kloc-.

Accessories: 50 grams of oil, a little monosodium glutamate, soy sauce and pepper.

Exercise:

1. Steaming taro: Wash taro with red buds, dry it, and put it in a pressure cooker for 15~20 minutes.

2. Mix dough: peel the pressed red bud taro, put it on a dip board and beat it with a knife to make taro paste, then put it in a pot filled with cassava powder for later use. (Taro: powder ≈ 1: 1.5)

3. Filling: Cut the lean meat into cubes, add a little monosodium glutamate and marinate in soy sauce for 30 minutes; Cut dried white bamboo shoots, ginger and shallots into diced foam, heat the pot and add 50 grams of oil. When the temperature is 80%, stir-fry the cooked stuffing and put it in the pot for later use.

4. Skin rubbing: According to your own needs, take out the prepared taro dumpling skin material and rub it into a cup-shaped taro dumpling skin.

5. jiaozi: Put the stuffing into the cup-shaped taro dumpling skin (one diced meat is put in each taro dumpling skin), wrap it into a triangle and arrange it in turn.

6. Boil jiaozi: Add water to the pot and bring to a boil. Cook taro jiaozi for about 10 minutes until cooked (be careful not to cover the pot).

7. Pick up the bowl, add the soup (soup: it can be prepared with proper amount of vinegar, salt, monosodium glutamate, pepper and broth), and decorate with chopped green onion or coriander.