Potato-head rice
By VicentaLakin
In the spring, a pot of taro rice and a bowl of fresh pigbone soup is the memory of childhood
Recipe Recommendations
- betel nut Taro by 0.5
- white rice 3 cups
- pork belly 250g
- the soup 1 block
- chives appropriate amount
Steps for Potato-head rice
1
Five bouquets of meat cut, and a pelican cut。
2
Onion cut the twigs, get a big spoon。
3
There's no need for oil in the pot, but it's just a bouquet of meat。
4
It's so hot and sour, it's so much oil, it's so white. Falling into tacos。
5
Add a big spoon of soup and a spoon of fresh water。
6
Add the cooked food to the clean rice. And I put three cups of rice, and the water added to the amount of four cups of water, because the taro would suck part of the water, so I put more water. The addition of rice and water, then into the cooked food, is easy to grasp。
7
It's evenly mixed and cooked in a standard set of electric meals。
8
Time's up, put onions on, and you can eat in 3 minutesPotato-head rice Make Tips
If you don't have a big soup, you're gonna have to use platinum oil, caviar, salt and chicken. I'm about six to seven bowls, and my family loves it, so I'm cooking more, and three people eat twice。