material

Rice 100g, ribs 200g, areca taro 200g, chopped green onion 1, oil 60ml (actual consumption 15ml), a little salt, and clear water 1500ml.

working methods

1. Wash the rice, mix well with a little salt and oil and marinate for a while;

2. Wash the ribs, blanch them in a boiling water pot for 2 minutes, remove them and rinse them off;

3. Peel the taro, wash it, cut it into hob blocks, pour oil in the pot, heat it, add the taro blocks, fry them over medium heat until golden brown, and take them out and drain them for later use;

4. Add water to the pot to boil, add rice and ribs, stir to prevent the pot from sticking, boil again, and turn to low heat to continue cooking for 20 minutes;

5. Add the fried taro pieces and continue to cook for 20 minutes, stirring from time to time to prevent the pan from sticking. Season with salt until the rice porridge is thick and the taro is soft and rotten, and finally sprinkle with chopped green onion.