2. Seasoning: 5 grams of salt, 8 grams of monosodium glutamate, 3 grams of sugar, 3 grams of custard powder, 2 egg yolks, mushrooms 1, 50 grams of corn flour and 500 grams of broth.

3. Practice: Wash and peel taro, of which 100g is cut into strips for later use, and the other 200g is cut into 2cm thick slices, put in a cage, steam for 40 minutes with strong fire until soft and rotten, mash it into mud, and mix in egg yolk, custard powder, corn flour, salt and ribs; Simmer the mushrooms in the broth for 15 minutes, and then take them out.

4. Cook the pan in wide oil until it is half cooked, add the mixed ribs and fry for 3 minutes until golden brown, then add the taro strips and fry for 1-2 minutes until golden brown.

5. Take out the steaming bowl, put the fried taro strips at the bottom of the bowl, then add the taro ribs, add the mushrooms, add 50g broth, steam in a cage for 1 hour, and then take out and buckle into the plate.