1. Steam the taro first.
2. Treat the minced meat when steaming. Mince beef and ginger, mince onion (forgot to shoot).
3. Add ginger, some cooking wine, light soy sauce, oyster sauce, sugar, black pepper, and salt to the meat.
4. Put an appropriate amount of lard or salad oil in the pot, add the chopped onion and fry until transparent.
5. Mix the minced onion with the chopped meat and beat in one direction. (Try to put as little water as possible in the meat filling to avoid leakage of juice when the bread is finished and fried.)
6. The steamed taro is pressed into a puree with a spoon.
7. Put a little oil in the pot, squeeze in the yellow curry paste and fry it slightly.
8. Add taro mash and stir fry. (The mashed taro is sticky, making it a bit hard to fry)
9. Add appropriate amount of coconut milk powder (or coconut milk), white sugar, and a little MSG and stir fry. (My curry paste is additive-free, and some curry cubes have all the flavors already adjusted, so you can use it directly without sugar and MSG)
10. Stir-fry and stir-fry for a while to remove some excess water. It is easy to handle when making bread.
11. Put on disposable gloves or a fresh-keeping bag, take a piece of curry taro paste, flatten it, and add beef filling. (Don’t put too much stuffing)
12. Wrap it with the help of a fresh-keeping bag or disposable gloves.
13. First roll in cornstarch and pat the excess flour. Roll another layer of egg liquid.
14. Roll with a layer of breadcrumbs.
15. Do them one by one.
16. Fry over medium to small heat until the skin is crispy and hard.
17. Fry them all, then fire again for another 10 seconds.
18. Finished product
19. Finished product
20. Finished product
