1. Don’t waste the pig fat that you don’t want to eat. If you save it up and cook the lard together, cut the fat into strips, put two peppers and two slices of ginger in a pot, boil it over medium heat, and wait until the fat strips turn golden brown. The oil residue can be removed.
2. After the lard is boiled, leave some in the pot, and pour the excess into the bowl, save it for later cooking (the lard will solidify after it is cooled and put in the refrigerator, be careful)
3. Another small pot of rice is cooked like porridge. After the water is boiled, it is boiled on a low heat. You need a spoon to stir or it will stick to the bottom of the pot. When the rice is half-cooked, the rice and rice soup are filtered out. The rice soup can be reserved in the afternoon.
4. Strain the rice and rice soup.
5. Cut the peeled potatoes and sausages into cubes (the sausages forgot to take pictures)
6. Put sliced sausages and potatoes into the boiled lard and stir fry until it has a faint aroma, then turn off the heat and spread rice on top of the potatoes and sausages.
7. Spread the rice evenly on top of the fried potatoes and bacon. You can also poke a few holes with chopsticks to vent, and pour a small bowl of water along the edge of the pot. First cook on high heat, then turn off the heat and simmer for 15-20 minutes after the smoke has risen. It is best to simmer for a few minutes after turning off the heat.
8. Stir well in the pot after cooking
Tips:When the rice is cooked for the first time, don't boil it softly, it can be filtered out when the white spots are a little bit, and it was a little soft when I passed it this time.
