1. Fry the betel nut taro first, prepare a betel nut taro, peel it
2. Cut the taro into such small cubes
3. Heat oil in the pan
4. Fry the taro and slowly fry on low heat
5. Don’t fry it too burnt, just fry it so slightly yellow.
6. This deep-fried betel nut taro cubes can be fried a little more at a time and stored in the refrigerator. Use this stuff for stewing and roasting meat, all-match! It is also a super delicious snack to eat directly with salt and pepper or dip it in tomato sauce.
7. Then boil the chicken broth, first cut the chicken into small pieces, add scallions and sliced ginger to the pot.
8. In a pot of cold water, turn on high heat. After the water is boiled, add an appropriate amount of cooking wine and cook for about 5 minutes on high heat.
9. After cooking for five minutes, remove the chicken and remove the blood.
10. Then add the chicken to a pot of clean water and cook. It takes about an hour.
11. This is chicken soup that has been boiled for an hour, milky white. This chicken soup is also a panacea in the kitchen. You can use this soup instead of water for cooking and cooking.
12. And then take out the cooked rice
13. Add the rice to the rice cooker, add a lot of chicken broth, then add fried betel nut taro, dried shiitake mushrooms, scallops, dried mussels, dried clams, and shrimp. I forgot to take the photos before the seafood was cooked.
14. Of course, I can also make the fish tofu myself before, hahahahaha
15. Then cook the porridge over a low heat, add appropriate amount of soy sauce and pepper, and a pinch of salt. Don't cover the lid during the cooking process, and use a spoon to stir constantly to prevent sticking to the pot.
16. The ratio of chicken broth to rice is about 1:1, so that it can be boiled into a thick consistency in about half an hour. Place fresh sea oysters 3 minutes before boiling, and minced celery 30 seconds before boiling.
17. Part of the taro is boiled in the porridge.
