1. Prepare the ingredients, diced potatoes and some lard
2. Wash the rice (our rice is for two people), put it in a pot and boil until it boils. After it boils, drain the water with leaking things, and rinse the rice with cold water
3. Put the lard into the pot, stir-fry the potatoes when the oil is hot, add a proper amount of salt, and fry for 3 to 4 minutes to start
4. Put the potatoes into the bottom of the rice cooker and place them evenly
5. Cover the rice on the potatoes, place them evenly, turn on the power of the rice cooker, and start cooking until the heat is kept warm, and cook for more time until the water in the rice is boiled dry
6. When the rice is cooked and the water dries, it can be cooked. The rice absorbs the salty taste of the potatoes. The taste is very good. The solid rice tastes a little bit crispy, which makes you want to stop. At the same time, the potatoes under the rice cooker are a bit brown and have a great taste. I like the bottom potato most.
Tips:1. The oil must be lard, because lard is very fragrant;
2. The potato pieces should not be cut too thick to avoid simmering, and they must be cut evenly thick;
3. Put it in the rice cooker and simmer for as much time as possible to allow the rice to dry fully.
