Six Treasures Taro Paste

Six Treasures Taro Paste

1. The ingredients map is small

2. Cut the betel nut taro into 2 pieces, put it in a pressure cooker, press on high heat for 7 minutes, until the chopsticks can be easily inserted

3. Cut the fat part of the pork belly, fry the lard and filter for later use.

4. Dice the remaining pork belly and shiitake mushrooms.

5. Put the small shrimp skins into the oil and fry on a low heat until golden brown, remove and set aside.

6. Put the lard in the hot pan, stir the diced pork belly, add the very fresh color, add the mushrooms, scallops, fried shrimp skin, add some five-spice powder, MSG, salt, and quickly stir for 2 minutes until cooked.

7. Take an iron spoon and crush the taro

8. Put the crushed taro mash into a meat grinder, add about 100 grams of white sugar, add the fried lard, and stir evenly. In the middle, you can add white sugar and lard according to your preference until the taro mash is fine.

9. Probably like this

10. Take out a plate or bowl and put taro paste under it

11. Add some fried meat.

12. Add taro paste on top and press flat so that the meat is completely wrapped in it.

13. Take a rice cooker, cover the taro mash and steam it for about 30 minutes.

14. Take a plate and pour out some fried shallots on top of the steamed taro mash. Take a pot to boil some boiling water, add white sugar, boil it into syrup, add a little starch to thicken it, and pour it on top.

15. Isn't it delicious?

Tips:

You can wring it for a while and then look at your personal preference. Add sugar and lard one after another, making sure that the lard is more fragrant.