1 Cut the taro into small grains and dry-marinate it with salt for one hour.

2 Roast ribs, stir-fry air claws and wash them for later use.

3 pieces of diced sausage

4. Stir-fry minced meat until raw.

5 taro can be fried or not. If it is fried, it is best to use chicken oil. Although cholesterol is high, it is good to do it occasionally. If it is fragrant, it must be fried with something fragrant.

Soak the taro for 6.5 meters and a half hours (so that there is not too much water in the rice to prevent the taro from being affected by water, and the cooked rice will be granulated and shaped), then add the taro and cook for five minutes, then cut off the power and decompress (I use an electric pressure cooker, and the whole cooking process is set to 10 minute), and then open the lid after decompression-add sausage granules first-then add minced meat.

7 Cover and press for five minutes, and the fragrant taro and bacon rice will be ready.

When eating, you can pour some soy sauce into the rice according to your personal taste.

skill

The first choice of taro is of course Lipu taro in Guangxi.

I can't find any taro on it. Well, I have to find Chaozhou taro in Guangdong. Actually, I know how to choose, but I can still pick the pink mouth. After all, the season of taro is near. Ask the buyer to cut both ends when buying. The denser the purple spots on the cross section of taro, the more purple it is, which proves that taro is pink and taro meat is not too white. According to these, I will definitely choose pink taro.