1. Steamed taro, slightly cool until it is not hot, peel it while it is hot, sprinkle with white sugar and press it into taro paste.

2. Pour in the right amount of corn starch, which can be added several times. Grab the taro paste and flour evenly to make a dough with moderate hardness. Fried hard, crisp and soft.

3. Peel salted duck eggs and cut them into four and a half.

4. Taro dough is divided into dough of equal size.

5. Take a piece of dough, press it down in the middle, add salted egg yolk, and slowly seal it to make balls.

Make a good ball

7. Put the taro balls in the oil temperature of 160 degrees and fry until the surface is golden and floats, and then the taro balls will stick to the bottom. Continue to stir gently.

8. The fried taro balls can be dried with paper towels.