taro sausage and oil rice

1

Ingredients: 250 grams of taro (peeled and cut into diced pieces, and diced with sausage), 1 sausage, a small plate of duck oil, 1.5 cups of rice.

2

After cleaning the rice, soak it for 30-60 minutes. The water used to soak the rice is slightly more than that used to cook rice. Put the duck oil in the pan to refine it, and remove the duck oil residue. Then put the diced taro into the pan and stir-fry until fragrant, drain the soaked rice and add it to stir-fry for 5-10 minutes (depending on the amount of rice).

3

Transfer the stir-fried rice and taro into a casserole, put all the rice soaking water just poured out into the pot, add half of the sausage grains, then add a little salt and a little soy sauce, stir slightly with chopsticks, close and cover and place on the stove.

4

Cook on high heat for about 15 minutes (adjust the time according to the amount of rice), put the remaining sausage grains into the pan after the rice spots appear, then adjust to low heat and simmer for about 8 minutes and turn off the heat. After turning off the fire, wait 10 minutes before opening the lid.

5

All right, let's eat.

Tip: Stir-fry the rice in duck fat (other animal fats can be used as a substitute) before transferring to a clay pot to cook; this makes the rice grains springier and allows them to absorb the essence of the taro and Chinese sausage. It tastes incredibly aromatic—you could almost down two bowls without needing any side dishes. 1) Since the rice has been soaked beforehand and stir-fried before being placed in the pot to cook, be sure not to add too much water, otherwise the grains will become too mushy, which will greatly compromise the texture of the rice. 2) Possibly because the rice grains were stir-fried, the starchy water did not overflow as it usually does during cooking, so pay close attention to the pot and keep track of the time.