An appropriate amount of sweet potato flour

An appropriate amount of taro

An appropriate amount of leeks

One white radish

Dried shiitake mushrooms Appropriate amount

Appropriate amount of pork belly

How to make Shicheng potato starch dumplings

First wash the taro, add water and cook it in a pot (the taro must be selected to be fully cooked) Rotten.

While the taro is cooking, chop the radish, leek, and mushrooms (need to be soaked in advance).

First put the chopped radish in a pot and stir-fry the water. If there are too many, use a spoon to remove them.

After frying the radish, add some oil and stir-fry. Add salt and MSG to taste.

Separate the mushrooms. Stir-fry, add oil to the pan and pour the mushrooms, add appropriate amount of salt and MSG to taste, (fry the mushrooms until you can smell the mushroom smell), add the radish and leek and stir evenly. The hole in the middle is to prevent the leek from turning yellow

Sweet potato flour. Add water and mix well. Heat over low heat, stirring constantly, until thickened. Turn off the heat. Peel the cooked taro, add sweet potato flour, and keep kneading (don’t add too much sweet potato flour at one time, just add a little if it feels sticky). Make sure the pot is still warm when kneading.