1.

Peel taro and dice it.

2.

Soak the shrimps in clear water until they are soft, then chop them and dice the sausages.

3.

Heat oil in a wok, stir-fry sausage and shrimp until fragrant, then add taro diced and stir-fry slightly.

4.

Then add salt, soy sauce, sugar, chicken essence and thirteen spices, stir fry evenly, continue to stir fry for 2 minutes, and turn off the heat.

5.

Pour the sticky rice noodles into the plate.

6.

Add clear water and stir until it is paste, then pour boiling water to make raw and cooked slurry.

7.

Then add the fried diced taro into the batter and mix well.

8.

Brush a layer of cooking oil on the pizza tray, then pour in taro pulp and steam for 25-30 minutes.

9.

Take it out of the pot and dry it.

10.

Cooling, demoulding, and dicing.

Cooking tips

Sweep a layer of cooking oil on the plate to prevent it from sticking to the pan.