Ingredients
Bingbing Lang Taro
500g (half a piece)
Rice
500g
Bone-in pork belly
450g
Chinese sausage
2 links
Shiitake mushrooms
4 pieces
Dried shrimp
a handful
Dried scallops (Jiangyao Zhu)
6 pieces
Corn kernels
to taste
Carrot
1 piece
Soy sauce
3 tablespoons
Salt
to taste
Red shallots
3 pieces
Celery
2 stalks
How to make taro stewed rice
- Wash and soak the ingredients, then cut them into pieces
- Remove the leaves of celery, wash and chop
- Peel the taro and cut it into small pieces. Fry it in oil until the surface turns slightly yellow. Sprinkle a little salt on it to add flavor.
- Thinly sliced pork belly
- Fry the taro and meat until the surface is browned, try to fry out the oil, and drain the excess oil.
- Add other ingredients and stir-fry until fragrant, then add soy sauce and appropriate amount of salt to taste
- Pour in the washed rice (preferably sushi rice or Northeast rice) and the fried taro cubes, add the water used to soak the mushrooms, dried shrimps and scallops and stir fry evenly.
- Transfer to a pot, add an appropriate amount of boiling water, just enough to cover the noodles, cover the lid and bring to a boil over high heat, then turn to medium heat and cook until the water is dried up, then turn to low heat and simmer for 10 minutes. During this time, turn the pot several times to ensure that it is heated evenly.
- Sprinkle the rice with Chinese celery and stir evenly.
