Main Ingredients

Taro

1000g

Yam flour

Minced pork

260g

Vermicelli

100g

Side Ingredients

Sesame Flower

Scallion

Ginger

Soy Sauce

Spicy Wine

Soy sauce

Lao Soy Sauce

Scented Oil

Oil

Five Spice Powder

Chicken Powder

Salt

Steps

1. Wash and steam the taro, make sure to steam through. Vermicelli soaked in hot water in advance

2. chopped green onions, ginger spare

3. minced meat add wine, soy sauce, soy sauce, five-spice powder, chicken powder, chopped green onions and ginger, a little salt and mix well, marinate for ten minutes

4. pan into a small amount of oil to sauté minced meat, sautéed until browned to add chopped vermicelli sautéed off the fire

5. twisted in a plastic bag and patted with a knife, join the pot with the meat mixture mix well drizzled with a little sesame oil, pay attention to twist not too broken, otherwise there is no crunchy texture, which is why the last put the twist of the reason

6. taro steamed and peeled and pinched into the taro puree

7. slowly add potato flour, the amount of potato flour is to see the humidity of taro to determine the amount of potato flour and the whole process of the pasta do not need to add water, so the potato flour to be a little bit of addition

8. A moment, until the inside of the potato flour particles completely invisible

9. pull a pile of noodles rolled round and flattened slowly pinched open the package into the filling

10. on the pot steaming for ten minutes right, eat

Tips

pinch the skin need a little skill, or else it will be very easy to crack, pinch the pinch with a little bit of skill pinch to open the outside of the outside of the thin middle as far as possible thick with a little crack is okay, steamed and disappeared

The skin needs a little skill, or it will easily be split, pinching the use of skill pinch a little bit to try to thin the middle of the thick, it does not matter. It's okay to have a few cracks on the outside and in the middle, they'll disappear when it's steamed