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.
