mix 18g of sticky rice flour and 28g of clear water in a bowl to form a slurry

cut the sausage into small particles, chop the garlic, chop the dried shrimps, and cut the taro into keyboard-sized square particles

put 1 tablespoon of vegetable oil into the wok, add the cold oil into the garlic and saute until fragrant

add the sausage particles and dried shrimps, and simmer. Stir-fry slowly with medium and small fire until the skin is a little hard

Add the sausage and shrimp that have been fried in advance into the wok, and add clear water, until the amount of water is less than that of taro.

After the fire is boiled, add all the seasonings C.

After the water is boiled, add the prepared slurry water (stir it with a spoon again before use to avoid precipitation)

After all the slurry water is poured in, Turn over the bottom with a spatula while cooking, so as not to paste the bottom

until the batter is caked, and the taro will not fall off easily on the spatula. Turn off the fire for standby

Brush a layer of vegetable oil on the movable bottom cake mold to prevent sticking. (If you don't use the movable bottom mold, please put a layer of paper on the bottom of the mold, otherwise it will be difficult to take it off)

Put the cooked taro slurry into the mold

. Is it solid to pat the top with your hand after it is slightly cool?

Don't take out the steamed taro cake immediately

Don't take it out until it cools down

Cut the cooled cake into rectangular pieces. (When cutting the cake, stick a knife with cold water, which is less sticky.)

Heat the wok, add the vegetable oil, add the cool oil to the taro cake, and fry it with low heat until the surface is slightly burnt.