1. Peel the taro, cut into pieces, steam it and pound it into a mashed taro for later use.
2. Add cornstarch and set aside.
3. Cook peas and carrots for later use.
4. Pour into the taro puree, add an egg, then add an appropriate amount of low flour, add a little salt and salt and pepper powder.
5. Make into pie in turn.
6. Take a close up.
7. Put them in a non-stick pan and fry them until both sides turn yellow.
8. Finished picture.
9. Finished picture.
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