Cantonese Cured Taro cake

Soak the winter mushrooms until soft.

2. Cut into small pieces.

3. Soak the shrimp until soft.

4. Cut into small pieces.

5. Cut sausages and bacon into small cubes.

6. Cut taro into cubes.

7. In a hot oil pan, stir fry the winter mushrooms until fragrant.

8. Add sausages, bacon, and shrimp and stir fry.

9. Stir fry until the bacon and sausage are oily.

10. Take about half a bowl and set aside for later use.

11. Add taro and stir fry.

12. Add 800 grams of boiled water. (The water has just surpassed the taro.)

13. Cook until the taro is fully cooked, then season with salt, sugar, chicken powder, and pepper.

14. Add 650g of water into the sticky Rice noodles clarification powder and mix it until it is free of particles.

15. Slowly pour in the taro ingredients and turn off the heat.

16. Stir fry quickly while hot until evenly mixed, forming a powdery paste.

17. Put the batter into the cake bowl and press it flat with a scraper. (This is a 10 inch cake bowl.)

18. Sprinkle the reserved preserved preserved winter mushroom cubes on the surface and press them slightly with your hand.

19. Add a little extra batter and put it in a bowl. So an 11 or 12 inch cake bowl is just right for this amount

20. Put boiling water into the pot and steam for 50 minutes.

21. Cut scallions into chopped scallions.

22. It's steamed. After steaming the cake bowl, there will be water, just pour it out

Sprinkle chopped scallions while it's hot.

24. Let it cool.

25. Cut into pieces for consumption.