500g taro diced? Pork belly 100g ginger? Three tablets? Garlic 3 cloves

Bacon, 4 slices of white rice? 1 cup? Water 1/4 cups

Seasoning: 2 teaspoons of salt? Oil? 1 spoon? 1/3 tablespoons sugar

Spiced powder? 1/5 teaspoons

working methods

1. Wash the rice, control the water to dry, peel and wash the taro surface. Cut taro into cubes of 1.5 cm, pork belly into cubes of 1 cm, chop ginger and garlic, and cut bacon into pieces.

2, put oil in the pot to fry ginger and garlic, put more oil than usual, and the taro absorbs oil. If there is lard at home, the fried taro is more fragrant.

3. Stir-fry the ginger and garlic, then pour in the bacon and stir-fry, stir-fry the bacon to get oil, stir-fry the diced taro until it changes color, and add the spiced powder to stir-fry.

4. Then pour in the washed white rice, stir well over medium heat, and season with salt, which can be a little more. After the meal is cooked, it is salty. Stir-fry the rice until the water is dry. When the rice grains are a little transparent, pour 1/4 cups of water. Some taro is dry, so you can increase the moisture appropriately.

5. Stir-fry and put into the inner container of the rice cooker. Add water, the usual amount of water for cooking, put 2 spoonfuls of salt, and it will taste. Just put the rice cooker in and cook until it trips and keeps warm. This step is like cooking at ordinary times.

6, cooked out of the pot.

Precautions:

1, ginger and garlic must be put, or the cooked rice will not be fragrant enough.

2, cutting taro will itch your hands, the gas stove will turn on a small fire, and it will not itch when baked, or it will not itch when grabbed with a rice bucket.

3. Don't think that putting taro into the rice cooker means adding more water. Just add water as usual, or it will become taro porridge.

4, taro should be light-handed, taro will be fragrant and pink when cooked.