bacon 1 piece

peas 100 grams

large taro 1

Practice:

1) will be rinsed bacon, put into a steamer pot, steam over high heat for 20 minutes to take out, slightly cooled and then sliced into small thin slices of 1 cm long. Peel and cut the taro into 1-centimeter cubes. Wash and drain the peas (for frozen peas, thaw in water beforehand).

2) Heat the oil in a wok over high heat until it reaches 70%, then add the bacon, taro and peas, and stir-fry for 2 minutes before transferring to a rice cooker.

3) Wash the rice and pour it into the rice cooker (the water level is about the height of the first knuckle of the middle finger), cover it with the lid, press the switch, and when the rice is ready, open the lid and use a spoon to toss the bacon, taro, and peas from the bottom of the cooker, then cover and simmer for 10 minutes for a better meal.

Super long-winded:

**This is a very famous Yunnan restaurant in Beijing, "Dianxiang a kitchen" dinner, I think it is particularly delicious, so I asked the boss to learn. According to this rice, should be used in Yunnan copper pots to be better look, but I can not buy in Beijing, Yunnan has not yet been to the moment, when there is a chance to go, must get a back.

**The bacon should be steamed and then used, in this case, the taste is more tender. Don't slice it and then steam it, or the loss of flavor will be greater. All bacon has a certain degree of saltiness, so don't put salt in the rice.

**Additionally, each time you steam bacon is more delayed, you can steam a few pieces at a time. After the unused bacon cools down, wrap it in a separate plastic bag and store it in the refrigerator. Next time you use it, it's much easier to thaw it directly at room temperature.