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A simple recipe for Chaoshan Ke rice

Ingredients:

1 piece of pork belly/belly

Fresh shrimp 20 pieces

20 dried shrimps

Half cabbage/kale

Half taro

1 pot of rice

An appropriate amount of salt

An appropriate amount of light soy sauce

Method:

1. Wash all the ingredients and cook the rice first. Separate the skin and meat from the pork belly, peel and remove the shells from the shrimps, shred the cabbage, peel the taro and cut it into bite-size pieces.

2. Cut the pork belly into slices, put it together with the pork skin in a non-stick pan and stir-fry the lard. The next ingredients are all made from this lard. The pork rinds remain in the pan until the end of cooking.

3. Stir-fry the pork and put it on the plate, stir-fry the shrimp and put it on the plate. Fry the taro over low heat until golden on all sides and soft inside. Pour all the ingredients into the rice cooker and stir evenly with the cooked rice. Cover and simmer.

4. Stir-fry the dried shrimp until fragrant, stir-fry the cabbage over medium heat until cooked, then scoop out the fragrant rice from the rice cooker and stir-fry it in the pot.

5. Add a small amount of light soy sauce for coloring, and an appropriate amount of salt to taste.