Eat Rice in A Different Way. . . Pork Taro Rice
1.
Prepare the required ingredients
2.
Cut the pork
3.
Peel the taro and cut in half
4.
Put fat in the pan to get the oil out (you can put more lard if there is not much fat)
5.
Add ginger slices and sauté
6.
Add the meat and stir fry
7.
Stir-fry the pork until the color changes and pour the cooking wine
8.
Add taro and stir fry together (my daughter doesn't like to eat ginger slices in rice, so before adding taro, pick the ginger slices out with chopsticks, or not take it)
9.
Pour in about two tablespoons of the sea and sky flavor is extremely fresh
10.
Then stir fry for two to three minutes, adding cooking wine again in the middle
11.
Pour in the washed rice
12.
Fry the rice until it is colored, turn off the heat when it feels a little sticky
13.
Scoop all the fried rice and meat into the pressure cooker
14.
Pour the water, just fill it over
15.
Turn on the high heat until the gas is out of air, then turn to low heat and press for 8-10 minutes, turn off the heat, and simmer for a few minutes until the valve falls and then open the lid.
16.
Fragrant pork and taro rice
Tips:
1. Wash the rice before frying the pork, pour water and let it soak for a while, the rice will be more fragrant when it is cooked
2. When buying pork, buy some fat. If the fat is not enough oil, you can add some lard (more oil is more delicious)
3. When buying taro, you have to pick a round one. The small round taro is more glutinous (like a little squishy feeling) haha~
4. The flavor is very fresh already. Generally, there is no need to add salt. After all, it's not a vegetable. Don't be too salty!
5. When sautéing taro and pork, you can add a little more cooking wine to increase the aroma
