Chinese Preserved Meat and Taro Rice 臘味芋頭飯

INGREDIENTS:

1 Large Taro

2 Chinese Preserved Black Sausage

2 Chinese Preserved Red Sausage

1 Chinese Preserved Pork belly

4 Bowls Cooked Rice

4 tablespoons Vegetable Oil

1/2 teaspoon Salt

1 teaspoon Sugar

1 tablespoon Chinese Cooking Rice Wine

DIRECTION:

1. Cut off and discard the taro skin. Dice the taro. Set aside.

2. Dice the preserved sausages and pork belly.

3. In a large wok, heat up the cooking oil over high heat. Add sausages, pork belly, and taro. Stir fry until it is fragrant.

3. Drizzle cooking wine. Add sugar and salt; stir well.

4. Add cooked rice. Gently stir until the rice is cooked with the sauce and it is well mixed with the meat. Turn off the heat.