After the rice is washed, add oil (2 teaspoons) and marinate for 30 minutes.

Cut the pork chops into 6cm long pieces, wash them well, put them in boiling water, scald them for a while, and then pull them out. Peel the skin off the taro and cut it into cubes.

Heat the oil in a wok (300ml) over high heat until it reaches 60%, then reduce the heat to low and add the taro pieces, deep-frying until the surface is golden brown, then pull out and drain off the excess oil and set aside.

Add the water to the pot and bring to a boil over high heat, then add the marinated rice and bring to a boil again, then reduce the heat to medium-low and continue to cook for 20 minutes.

After that, put in the scalded pork chops, and continue to cook for 20 minutes, then put in the taro pieces that have been fried, and then go to cook for another 20 minutes, before leaving the pot add salt and chicken powder to seasoning, and finally sprinkled with chopped cilantro can be.