1. Put the preserved pork into the Airfryer baking tray and saute at 180˚C for 3 minutes. Add the dried mushrooms and dried prawns, and saute for 3 minutes. Add the chopped taros and saute for 5 minutes. Add the chicken stock and cook for 5 minutes until completely absorbed, set aside.
2. Mix the rice flour, corn starch and all seasonings, add water and stir until smooth.
3. Put the dried scallops, taro mixture and the flour mixture, mix well.
4. Pour the combined mixture into a greased tray and steam for 25-30 minutes. Sprinkle with spring onions to serve.
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