Taro rice

Overview

Autumn is the season for eating taro. It is soft and delicious no matter how you eat it.

The best thing is pork belly. I didn't buy it, just ordinary, sliced.
Cut the taro into cubes.
Wash the rice
Heat the pan, pour some oil and fry the meat slices.
Pour in the cooking wine.
Add the taro and stir-fry.
Pour in three tablespoons of light soy sauce. This depends on how many people in your family will eat it. It’s not just a small amount. Add cooking wine again to enhance the flavor
Pour in the rice and stir-fry until the rice is evenly colored and is ready to serve if it becomes a little sticky
Take out the rice and taro and put it into a rice cooker or pressure cooker
Add appropriate amount of water and cook rice as usual. Add some MSG and taste the soup with a small spoon. If it is not salty enough, add a little salt. Don't.
Press the normal cooking button.
Just sprinkle chopped green onion before eating.