Slice pork belly and fry lard in a pot.

Second step

Cut taro into small pieces at will.

Third step

Cut the lean meat into finger sizes and marinate it with corn starch, soy sauce and white pepper. Cut sausages at will.

Fourth step

Clip out the fried pork belly. Make sure there is more oil in the pan (probably over the pan surface). If lard is not enough, you can add some peanut oil, and taro is super oil-absorbent. Pour in taro and stir-fry until the surface is golden. Serve.

Step five

Put a little oil in the pot, add lean meat and stir-fry over low heat, then add sausage and stir-fry at will.

Step 6

Make the casserole, put oil in the bottom of the pot and pour in the rice. The ratio of rice to water is about 1 to 1.5. Immediately after the fire boils, pour in taro and simmer slowly.

Step 7

You can open the lid and pour pork belly, thin sausage and the like in ten minutes, and stir quickly and evenly. Cover the pot and cook for three to four minutes, then turn off the heat. Cook the rice for about fifteen minutes, and don't lift the lid when you are bored.

Step 8

Fifteen minutes later, open the lid, pour in the right amount of soy sauce and mix well, and you can eat! Super fragrant! Those who like to eat chopped green onion can also sprinkle some chopped green onion.

skill

Taro needs powder!

Lean meat can be replaced by ribs, sausages can be replaced by bacon, but taro must be fried!