Preparation materials: 500g cassava flour, black fungus, pork, carrots, corn kernels, celery: appropriate amount, salt, chicken powder, light soy sauce: appropriate amount.

1. Soak and chop black fungus, wash and chop pork into minced meat, wash, peel and chop carrots, wash corn kernels, wash and chop celery and set aside.

2. Put the black fungus, pork stuffing, carrots, corn kernels, and celery into the pot, add salt, chicken powder, and light soy sauce and stir-fry until cooked, then take it out and squeeze out the water and set aside.

3. Put the tapioca flour into a container, add an appropriate amount of boiling water, stir evenly, then cover and simmer for 10 minutes.

4. When the temperature is not so hot, knead it into a smooth dough with your hands.

5. Take a small ball of dough and shape it into a bowl shape, then put an appropriate amount of filling and wrap it up.

6. After wrapping, place it in a steamer and steam for 15 minutes. The rice cake is ready.