Raw materials: red bud taro 2500g, tapioca 1600g, lean meat 250g, 400g of dried white bamboo shoots, ginger 50g, white onion 100g

Accessories: 50g of oil, monosodium glutamate, old soy sauce, pepper each a little.

Methods:

1. Steamed taro: red bud taro washed and cooled dry, put into the pressure cooker pressure 15 ~ 20 minutes.

2. and powder: will be pressed red sprouts taro peeled, placed in the dip board with a knife face beat into the taro puree, put into the basin containing tapioca and good and ready to use. (Taro: powder ≈ 1: 1.5)

3. stuffing: cut lean meat into cubes, add a little monosodium glutamate, soy sauce marinade for 30 minutes to be used; dried white bamboo shoots, ginger, green onion white cut into crushed into small pieces of froth, the pan heated 50 grams of oil, the temperature of eighty percent of the next material stir-fried mature stuffing in a pot to be used

4. rolling the skin: and good taro dumplings and skin material according to their own needs, rubbing the shape of a cup of taro dumplings like the skin.

5. Wrap the dumplings: Put the filling into the cup-shaped taro dumpling skin (one diced meat for each taro dumpling), wrap it into a triangle shape, and arrange it in order.

6. Cook the dumplings: Bring water to a boil and boil the taro dumplings for about 10 minutes until cooked (do not cover the pot).

7. Fish up into a bowl, add soup (soup: can be used in the appropriate amount of vinegar, salt, monosodium glutamate, pepper, broth modulation), with chopped green onion or cilantro broken (foam) can be garnished.