1. Wash taro, peel it, cut it into 12 petals with a straight knife, the depth of the knife is about 4/5 of that of taro, and thin bamboo slices are sandwiched between the knives to make it lotus-shaped;

2. Cut the cooked ham into nail slices;

3. Wash the chicken breast, cook it in the pot, cool it and dice it;

4. The mushrooms are pedicled, washed and diced;

5. The fish belly is prepared in advance, washed and diced;

6. Wash and dice carrots;

7. The sea cucumber and the souffle are diced for use;

8. Put the taro in a steamer and steam it for about 1 hour until it is crispy;

9. Take out the steamed taro, put it in the soup plate, take out the bamboo chips, trim each taro evenly, and then pull it away in all directions to make the center stand upright;

10. Put a wok on a big fire, scoop in 200ml clear soup, add diced materials such as ham, chicken breast, sea cucumber, egg yolk cake, yellow fish maw, mushrooms and carrots, shrimp and peas, add yellow wine and refined salt, and burn together;

1 1. After boiling, add monosodium glutamate and onion segments, thicken with wet starch, pour in cooked lard, push it evenly, pour it on taro, and choose a red cherry in the middle.