Ingredients: half a catty of clean meat, three ounces of ginkgo, half a cup of sugar, four spoonfuls of oil and three spoonfuls of sugar.

Ingredients: 1/3 cups of water, 2 tablespoons of sugar, 1 tablespoon of corn flour.

working methods

1, Lifu taro is washed, sliced and steamed, steamed for about 40 minutes, and kneaded while it is hot.

2. Shell Ginkgo biloba, boil it in boiling water for 15 minutes, take off clothes and remove the heart, wash the dripping water, fry it in boiling oil for a while, add three tablespoons of sugar, and take it out evenly (it is best to marinate it overnight).

3. Add a tablespoon of oil, put down the sugar of ginkgo and pickled ginkgo, stir-fry for a while, add a cup of boiled water to about 3/4 cup, and add the water of ginkgo and boiled ginkgo respectively.

4. Add three tablespoons of oil, put down the chopped taro and half a cup of sugar and stir-fry until the sugar dissolves, then add the remaining ginkgo water and stir-fry evenly.

5. After the taro is cold, if it is not smooth, you can put it in a grinder and grind it until it is smooth. Put it in a deep dish and add ginkgo. Steamed when eating, boiled and poured on taro and ginkgo. Whether or not to provide juice is optional.