Shiluo and Taro Congee
1.
Soak the rice for half an hour in advance, mix well with a little salt and cooking oil and marinate for 5 minutes.
2.
Add an appropriate amount of water to the clay pot to boil, then add the marinated rice, and then turn the heat to a slow cooker.
3.
Prepare stone snails, pickles, taro and ginger.
4.
Add clean water to the pot and boil the snails for 2-3 minutes.
5.
Then pick it up.
6.
Use a toothpick to pick out the snail meat.
7.
Separate the head and tail of the snails, as long as the head and tail are many small stone snails that cannot be eaten.
8.
Pick out all the snail meat.
9.
Peel the taro, wash and cut into small dices, shred the pickles and ginger, and cut the shallots into small dices.
10.
Add oil to the pot and heat, add shredded ginger and shallots and fry until fragrant.
11.
Then pour the stone snail meat.
12.
Stir fry for a while.
13.
Add the diced taro.
14.
Add shredded pickles.
15.
Then add the right amount of salt.
16.
Add a little soy sauce and stir fry.
17.
Then hold it out for use.
18.
The porridge is cooked until the rice just blooms.
19.
Then add the fried snail meat and diced taro.
20.
Finally, turn on the rice to boil and turn to low heat for half an hour until the diced taro is soft.
21.
Pour the hot oil into a bowl with shallots, add soy sauce and mix thoroughly to form a seasoning.
Tips:
When frying the snail meat, add salt to the right amount, because the saltiness of the pickles is not the same, if it is salty enough, you don’t need to add salt. At the end, it is served with seasoning and pepper.
