1. First shred the ginger, cut the taro into pieces, soak the shiitake mushrooms into shreds, and cut the three-layer meat into small pieces (I suddenly remembered sharing the recipe, the three-layer meat has already been cooked).
2. Put a little salt and oil in the wok, heat it up, then add the three layers of meat and stir-fry until golden brown, the ginger and shiitake mushrooms are sautéed and fragrant.
3. Add taro and stir-fry until you can smell the aroma of taro, add a little soy sauce and salt.
4. Turn off the heat, pour the washed rice into the wok with the remaining temperature and stir evenly.
5. Put all the ingredients in the pressure cooker and cook it as usual.
6. After the porridge is cooked, add the leek flower segments, and then add salt and chicken essence according to personal taste.
Tips:When I was young, adults always explained that after opening the lid once in the process of cooking taro, they could not put the lid back on the pot again, otherwise the throat would be itchy when eating it, so I still try to avoid it.
