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Salty porridge's practice steps of ancient morning taro 1 1. Prepare dried Balang fish and taro;
Steps of salty porridge's practice of taro with ancient taste 22. Peel the taro, wash it and cut it into pieces. Soak the dried fish in clear water for half an hour first, so as to remove the salty taste of some fish, so as to prevent the fish from being too salty. Then rinse the soaked dried fish and remove the fish bones (the dried fish has been boned during production, but it is not thorough, so it is best to pick it again carefully before cooking);
The practice steps of salty porridge, an ancient taro, 33. Chop the shallots, divide them into scallions and greens, pour a little oil into the pot, and add the scallions;
The practice steps of salty porridge, an ancient taro, 44. Slowly fry until the onion is crispy and brown, and remove the fried onion crisp for later use;
The practice steps of ancient morning taro salty porridge 55. Leave the bottom oil in the pot and saute the ginger;
The practice steps of salty porridge, an ancient taro, 66. Add dried fish and fry until slightly burnt;
The practice steps of ancient morning taro salty porridge 77. Pour in the washed and drained rice and stir fry for a while;
The practice steps of ancient morning taro salty porridge 88. Transfer a spoonful of soy sauce and stir well;
Salty porridge's practice steps of ancient morning taro 99. Put the fried ingredients into the pressure cooker, add appropriate amount of water, add less water if you like thick points, and add more if you like thin points. I add 1.2 liters of water, and the consistency of the cooked porridge is suitable for my mouth;
Salty porridge's cooking steps of ancient morning taro 10 10. Add a high-pressure pot cover, and after the fire reaches SAIC, turn to low heat and continue cooking for about ten minutes, and turn off the fire.
Salty porridge's practice steps of ancient taro111.After the pressure cooker is naturally depressurized and vented, open the lid. According to everyone's taste, add salt and pepper, sprinkle with chopped scallions, then put the chopped scallions just fished out, and mix well to serve.