1. Peel the taro, wash, and cut into 1cm cubes.
2. Wash the sausage and dice.
3. Heat the wok, add some oil, add taro and sausage and stir fry.
4. After frying the aroma, add the shrimp skin and stir fry.
5. Add light soy sauce, soy sauce and pepper, stir-fry evenly, stir well, don't need to fry.
6. Put the sticky rice flour and wheat starch into a large container, add water, and stir until a paste without particles.
7. Brush the steamed taro cake container with a little oil (if glass is used, it must be high temperature resistant, and the container should be shorter and larger).
8. Pour the fried taro into the rice paste and mix well.
9. Pour into a container that has been brushed with oil.
10. Put cold water into the pot, turn on medium heat, and steam it for about 45 minutes after it comes out neatly (I put two layers).
11. After the taro cake is completely cooled, use a spatula to shovel the surrounding area to demould.
12. Take an appropriate amount of taro cake and cut into 1cm thick slices.
13. Pour a little oil in a non-stick pan, add taro cake, and fry until golden on both sides.
14. After cooking, sprinkle a little chopped green onion.
Tips:The taro cake must be completely cooled before being demolded. The taro cake will loosen when it is hot.
When cutting taro cake, pull it back and forth, just like sawing wood. If it is still not easy to cut, you can moisten the knife and cut again.
