2. Practice: Pour the flour into a large bowl, add one gram of salt, slowly add water, knead it into a smooth and soft dough, cover it with plastic wrap and let it stand for a while.
3. Wash the taro and cook it in a pot filled with water.
4. Peel the cooked taro, cut it into small grains, then add white sugar and mix well, take out the dough and knead it into long strips.
5. Separate several dough pieces with the same size, and sprinkle some dry flour on the chopping board to prevent sticking when rolling the dough.
6. Roll the dough thinly, trim the four sides neatly, and knead the excess dough scraps into a ball until they are used up.
7. Add a proper amount of bean paste stuffing to the taro stuffing and stir well. If it is not, you can leave it alone.
8. Put the taro stuffing in the middle of the dough, wrap it on both sides, and tighten the seal.
9. Heat the oil pan. When the oil temperature rises, add the taro pie, adjust it to medium and small fire and fry until both sides are brown. Pick up and drain the oil.