1. Cut the taro into cubes, marinate in cooking oil, oyster sauce, soy sauce, salt, and thirteen spices together with the minced meat for half an hour, and set aside.
2. Add water and salt to the sticky rice noodles and mix until there is no particles.
3. Put water in the steamer, boil, brush a thin layer of oil on the steamer, scoop a layer of rice milk into the steamer, spread it evenly, cover, and steam until cooked through high heat.
4. Spread a layer of minced meat and diced taro.
5. Put a layer of rice milk, cover, and steam until cooked.
6. Spread a layer of minced meat and diced taro.
7. Finally, put a layer of rice milk, cover, and steam for about 30 minutes until cooked.
8. Make seasonings. Put oil in the wok, add soy sauce, oyster sauce, fermented bean curd, and chili sauce, stir well, add the diced sour wild rice head and green onion, stir fry for a while, add chicken essence to make seasoning.
9. Take out the steamed minced meat taro cake, let it cool, and sprinkle with chopped green onion and roasted (fried) cooked peanuts.
10. Cut into pieces.
11. When eating, add some seasonings to make it more delicious and refreshing.
Tips:1. The rice milk should be thicker, otherwise, it will be too thin and soft when steamed, which will affect the taste.
2. To check whether the taro cake is cooked, use a chopstick to poke the rice cake into it. If the rice milk is not taken out, it will be cooked.
