Prepare ingredients -

Half a catty of pork belly

One catty of glutinous rice

One taro

An appropriate amount of fungus

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An appropriate amount of carrots

An appropriate amount of mushrooms

An appropriate amount of celery and garlic leaves

An appropriate amount of oil fruits

An appropriate amount of thirteen spices

An appropriate amount of salt

- Steps-

1. Wash all the side dishes

2. Mince the pork belly, if you chop it by hand It takes a lot of effort, it’s best to ask the butcher to help you mince the meat

3. Cut all the side dishes into small pieces

4. I used this ingredient, it’s super Fragrant

5. Start frying the ingredients. There must be plenty of oil. Heat the oil in the pan, add the pork belly and stir-fry until the aroma comes out. Add the celery and garlic leaves and stir-fry for a minute. Put the taro down and stir-fry together. Sprinkle some while frying. Stir-fry the thirteen spices, salt and taro until they become fragrant, add the carrots, fungus and shiitake mushrooms to the pot and stir-fry until the aroma is fragrant

6. After washing the glutinous rice with water, soak it in water for 3 hours, and then When the ingredients are fragrant, you can put the soaked glutinous rice in the pot and stir-fry together

7. Be sure to stir-fry. If you find that the pot is dry, add water. Add a small amount of water first, then stir-fry normally, and then add water when it is dry. Repeat this a few times. If the rice feels sticky, add more water, sprinkle some thirteen incense, add an appropriate amount of salt, cover and simmer, simmer and stir-fry until the rice is cooked and you can put it on a plate! Fragrant glutinous rice will be ready

8. Cut an opening in the avocado, take out the white tofu residue inside, and stuff the glutinous rice inside

9. Then pack it Place the dish in the pot and steam for 20 minutes, the delicious Yong Tau Foo is ready! It’s really delicious, I love eating it