Peel and cut taro to cube, marinated the pork with wine and soy sauce. Wash the rice in several changes of water until it's runs clear. Then drain off the water completely. Wash the dried shrimp, shitake mushroom and soak in the water. Preheat the oven and saute all ingredients for 10 minutes. Then mixed with rice and add water and steam for 30 minutes. When it's cook garnish with spring onions, coriander leaves and fried shallots.