How to cook barbecued pork with stone mill rice noodles?

Ingredients: fragrant rice 150g, egg 1 piece, cooked ham powder 10g, taro seasoning 50g, monosodium glutamate 2g, vegetable oil 250cc, custard powder 2g, raw flour 5g, coconut milk 5cc, and a little salt and pepper.

working methods

1. Put the taro in a steamer and steam for 2 hours until it is crisp.

2. Cut the steamed and cooled taro into 0.8cm cubes.

3. Put the diced taro into a container, marinate it with a little egg liquid, salt, custard powder and cornflour, and mix well.

4. Add 250cc oil to the pot, add the pickled diced taro, fry until the appearance becomes hard, and drain the oil.

5. Leave 30cc of oil in the pot, add the beaten egg liquid and stir well, add rice, salt, pepper and monosodium glutamate and stir well, then add the diced taro and stir well.

6. Add coconut milk and saute.

7. Sprinkle ham and serve.