Taro-flavored sausage pot rice

1

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. Peel the taro and cut it into diced pieces, and cut the sausage into diced pieces.

2

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.

The rice is stir-fried with duck fat (can be substituted with other animal fats) before being transferred to a clay pot to cook. This makes the rice grains chewier, and they absorb the essence of the taro and Chinese sausage. It tastes incredibly aromatic; you could easily eat two bowls without any side dishes. 1. Because the rice was pre-soaked and stir-fried before being put in the pot, be sure not to add too much water. Otherwise, the rice grains will become too mushy, which will significantly compromise the texture. 2. Possibly because the rice was stir-fried, it did not boil over with starch water as usual, so pay close attention to the pot and the cooking time.