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1
Main ingredients required: leftover rice, taro, dried shrimps, mushrooms, sausages, bacon, carrots, cabbage, purple cabbage, and green onions. (You can choose the side dishes according to your own taste. The authentic method requires pork belly. I don’t like greasy food so I don’t add it. You can add squid, but I don’t have it yet.) -
2
Cut the taro into small cubes. -
3
Cut the sausage into small cubes. -
4
Cut the mushrooms into small cubes. -
5
Cut bacon into strips (I personally like to eat larger pieces of bacon). -
6
Shred the cabbage, purple cabbage, and carrots, and chop the green onions. -
7
Fry the taro over medium-low heat until cooked through. -
8
Remove and control the oil. -
9
Put oil in another pot, add ingredients and stir-fry over low heat until fragrant. -
10
Turn to high heat, add the side dishes and continue to stir-fry. -
11
Add rice and continue to stir-fry. -
12
Add taro and continue to stir-fry. -
13
Add chopped green onion, thirteen spices and salt to taste. -
14
Completed.
Tips
1. The taro pieces should be uniform in size and fried thoroughly.
2. Other seafood can be placed.
3. Just use thirteen spices and salt for seasoning. No other seasonings are needed. Bacon, sausages, and dried shrimps are all salty, so add less salt.
4. The authentic method requires green garlic sprouts. I couldn’t buy them so I put green onions instead.
5. Use as little oil as possible when frying rice. Sausage and bacon also have fat.