Simple method of Chaoshan Ke Fan
Materials:
Pork belly/brisket 1
20 fresh shrimps
20 shrimps
Half a cabbage/cabbage
Half a taro
Rice 1 Guo
Proper amount of salt
Proper amount of soy sauce
Exercise:
1. Wash all the materials and cook the rice first. Pork belly, skin and meat are separated, shrimp is shelled and polished, Chinese cabbage is shredded, taro is peeled and cut into small pieces, and it can be eaten in one bite.
2. Slice pork belly, put it in a non-stick pan with pigskin and stir-fry it with lard. The next ingredient is made from this lard. The pigskin is kept in the pot until the cooking is finished.
3. Stir-fry pork, stir-fry shrimp and stir-fry taro until golden on all sides and soft inside. Pour all the ingredients into the rice cooker and mix well with the cooked rice. Cover and stew.
Stir-fry the shrimp, stir-fry the cabbage with medium heat, then scoop the fragrant rice out of the rice cooker and stir-fry it in the pot.
5. Add a small amount of soy sauce to color and add a proper amount of salt to taste.