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\”The dry season should add your skin\” Oil \”, the general\” oil \”method will always be a dish, and I bring you rice today. This meal is also a characteristic of our Taizhou. The pork with taro It’s too greasy. Friends who haven’t tasted it should try it! Especially children who don’t like white rice will definitely like it. Don’t call your baby to eat less at that time! Hee ~ \”
[ 123] The details of the ingredients
- Salted and fresh flavor
- Swing craft
- Half an hour consumption
ordinary difficulty
The practice of pork taro rice
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1
Prepare the required ingredients
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2
Cut the pork in pieces
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3] Taro peel, cut two halves
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4Put fat to fry oil in the pot (there is not much fatty meat, there is not much fat meat, You can put some lards) -
5
Put in ginger slices[
[ 123]
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6
Put the flesh and stir -fry -
7 Fry until the pork is discolored
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8
Add the taroMy daughter does not like to eat ginger slices in the rice, so before adding the taro, put the ginger slices with chopsticks, or do not get it) - 9
Pour about two spoons of about two spoons of the sea.
- Then fry it for two to two to In three minutes, add another cooking wine in the middle
11
Pour the washed rice
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] - 12
Fry the rice to the color, and feel that the rice is a bit sticky
- 13
All the fried rice and meat are scooped into the pressure cooker
- Pour the water, you can just pass by
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Xiangxiang’s pork taro rice
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Press another 8-10 minutes, turn off the heat, and simmer for a few minutes until the valve falls down
Tips
1. Wash the rice before frying pork, pour water and soak it for a while, so The rice will be more fragrant
2. When you buy pork, you should buy a little fat. If you do n’t cook much oil from the fat, you can add some more lard (more oil is more delicious)
Third, when buying taro, pick up a circle, and the small round taro is even more glutinous (like a little confused) haha \u200b\u200b~
Fourth, the taste is very fresh, usually there is no need to put salt anymore anymore anymore. After all, it’s not a dish, don’t be too salty!
2. When you buy pork, you should buy a little fat. If you do n’t cook much oil from the fat, you can add some more lard (more oil is more delicious)
Third, when buying taro, pick up a circle, and the small round taro is even more glutinous (like a little confused) haha \u200b\u200b~
Fourth, the taste is very fresh, usually there is no need to put salt anymore anymore anymore. After all, it’s not a dish, don’t be too salty!
5. When fried taro and pork, you can add more cooking wine to add fragrance
