Hakka taro buns

First cook the small taro. It is best to add less water when cooking, otherwise you will have to add a lot of tapioca flour and it will not taste like taro

Dried mushrooms, dried bamboo shoots, fungus, and squid are soaked and shredded. You can also add shredded white radish. The ingredients depend on your personal preference.

Cut the fat and lean leg meat into small pieces, preferably the front leg meat, which is more delicious

Chop celery and green onions, green onions and garlic are essential, fragrant

Peel and mash the taro until it is very soft. Add tapioca flour and a little salt to mix it. It should not be too hard, otherwise the skin will easily break when making the skin

Make a pot, press the fat to get the oil,

Add onions, garlic, lean meat, shredded squid,

Stir-fried fungus, dried bamboo shoots, and shiitake mushrooms

Sauté

To be fried

Add salt, chicken essence, pepper,

Add green onion leaves and celery

Mix a bowl of water with tapioca flour to collect the juice

Installed,

If you use plastic wrap as the base for steaming, brush it with a layer of oil. If you use a cloth, just wet the cloth. It’s just that it won’t be easy to take out when it’s cooked.

Put a bowl of tapioca flour next to it. Grasp the dough with your hands each time so that it won't stick to your hands. First grab a ball of dough and knead it into this shape. The size of the dough depends on how you wrap it. More for larger ones, less for smaller ones

Poke a hole in the middle of one end with your finger,

Put some powder in it so it doesn't stick to your hands

Use the fingers of one hand to press the dough inside, and hold it with the palm of one hand underneath. Try to make the dough as thin as possible without breaking it,