注意的事項：油炸火后要掌控在攝氏170度至180度之間. Important Note: Deep fry temperature should be in between 170 degree C and 180 degree C. 食材 Ingredients 芋泥面团 Taro dough 芋角(去皮〉 300g Taro(without skin) 澄面粉 150g Wheat starch 盐 3g Salt 细砂糖 7g Caster sugar 五香粉 ¼ tsp Five spice powder 白胡椒粉少许 A pinch of white pepper powder 豬油 75g Lard 臭粉 2g Ammonium bicarbonate 馅料 Fillings 豬肉碎 100g Minced pork 鸡腿肉 75g Chicken thigh 新鲜虾(去殼) 75g Fresh prawns 乾香茹 20g Dried mushrooms 蒜末 15g Minced garlic 內䤾调味料 Seasonings for filling 盐 3g Salt 细砂糖 5g Caster sugar 胡椒粉少许 A pinch of white pepper powder 蚝油 1 tsp Oyster sauce 绍兴酒 1 Tbsp Chinese cooking wine 白芝麻油少许 White sesame oil few drops 清水 100ml Water 淀粉水. Thickening 马铃薯粉 30g Potato starch 水 30ml Water Music: Awakening Dew by Keys of Moon | https://soundcloud.com/keysofmoon Music promoted by https://www.free-stock-music.com Creative Commons / Attribution 4.0 International (CC BY 4.0) https://creativecommons.org/licenses/by/4.0