1.

First cut taro into pieces, about the size of the circle between thumb and forefinger. Shrimp is shelled and intestines removed.

2.

Put the oil in, put down the chopped taro and fry it until it is 80% cooked. After washing rice, add water, and the ratio of rice to transverse constant is1; 1, put the taro in, if the water has flooded the taro, pour out a little, otherwise the taro will all melt in the rice, and put a spoonful of salt. Then boil, take out after cooking, stir and cool for later use.

3.

Slice the pork, put oil in the pot, and fry the pork until it is oily, which is why pork belly is chosen. This fried rice with lard is particularly fragrant, and the fried pork belly is not greasy. Almost later, some oil will be poured out for later use. Then stir-fry pork belly with soy sauce. Shengchu

4.

After the meal is cold, put lard in the pot, stir-fry shrimps, put a nine-story tower (I don't know how to say it in Mandarin, it is used for seasoning, and it smells good, so don't put too much), and then put the meal down and stir-fry. Don't be too hot at this time, because it is easy to stick to the pot, and the materials are all cooked, so don't worry about insufficient heat. Try again when it's almost done, and add some soy sauce when it's light, because the salt may be uneven.

5.

Eat out of the pot! Cook another seaweed meatball soup or vegetable soup. It's delicious.