Taro Congee
by You and me are too humble
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Wash the front leg of the pig, cut into small pieces, and separate the fat and the lean
2. Wash the carrots and dice, peel the taro, wash and cut into pieces
3. Wash green onions, garlic sprouts, and celery, and cut them according to personal preference
4. Put the oil in the wok, pour the peanuts and fry them when it is half-hot, scoop it up, and sprinkle a little bit of salt while it's hot
5. Pour out the excess oil, put the fat on low heat and fry slowly
6. The fat is fried and dried, the shallots and garlic are poured down and fragrant
7. Pour in the lean meat and stir fry for a while
8. Pour in diced carrots and taro and stir fry
9. Rinse the rice and pour it into the stir-fry, add edible salt, and stir-fry evenly
10. Pour the fried rice and taro into the pressure cooker, add more boiling water than usual porridge, stir, cover the lid, and put it in the induction cooker.
11. When the air pressure drops, open the lid and pour in the chopped green onion and fried peanuts and stir evenly. A bowl of fragrant taro porridge is complete and ready to be eaten.
Tips:This recipe can also be used to cook taro savoury rice with less water
