芋頭煲仔飯！ 出街食要成百幾二百蚊！ 其實屋企都一樣煮到！ 仲要飯焦都整到！ 點整⬇️ ⬇️⬇️English recipe follows ⬇️⬇️ 芋頭煲仔飯： 材料： 芋頭1斤半 梅頭豬扒4塊 鳳尾蝦6隻 腰果30粒 蝦米1飯碗 冬菇5隻 甘筍半個 薑、蔥、蒜 米3膠嘜 處理： 1. 梅頭豬扒用清水解凍。 2. 蝦米用清水浸5分鐘。 3. 冬菇用滾水浸一浸，沖去表面塵埃，用蓋蓋住焗30分鐘以上。 4. 鳳尾蝦，清水解凍。 5. 豬扒已解凍，用粗鹽醃5分鐘，去除雪味及加入鹹味。 6. 芋頭洗淨，刮去表皮，切細粒，切幾粒大粒放上飯面。 7. 甘筍、蔥，及辣椒切粒，蒜頭切片，薑切絲。 8. 腰果，清水加入粗鹽浸10分鐘。 9. 豬扒已用粗鹽醃了5分鐘，沖洗乾淨，擎乾水，用廚紙索乾。 10. 豬扒切大粒。 11. 蝦米沖洗乾淨。 12. 鳳尾蝦解凍後，用1/8茶匙粗鹽乸一下，去雪味。 13. 冬菇已浸軟，切碎粒。 14. 豬扒調味： a. 胡椒粉1茶匙 b. 生粉1茶匙 c. 雞汁1茶匙 d. 生抽1茶匙 e. 油1茶匙 攪勻，醃10分鐘。 15. 腰果，清水沖洗乾淨。 16. 用明火煮飯。 17. 加芋頭粒落飯，開中火煮。 18. 中火在鑊中燒熱2湯匙，放腰果，轉慢火繼續炸。 19. 芋頭飯滾，轉最慢火，焗熟。 20. 腰果已轉金黃色，撈起，放上碟。 21. 芋頭粒，煎一煎，香味更出，轉中慢火，反一反，煎多1分鐘。 22. 放蒜片、薑絲及甘筍粒落鑊炒勻。 23. 放豬扒、冬菇粒及蝦米炒勻。 24. 加入浸冬菇的水，煮5分鐘。 25. 配料已煮熟。 26. 芋頭飯已煮好。 27. 放配料在飯面，再放鳳尾蝦，細火焗5分鐘，放蔥粒及腰果，完成。 Taro claypot rice: Ingredients: Taro 1 1/2 catty Plumhead porkchop 4 slices Phoenix~tailed prawns 6 Nos. Cashew nuts 30 Nos. Dried sea shrimps 1 rice bowl Mushrooms 5 Nos. Carrot 1/2 No. Ginger, green onion and garlics Rice 3 measured cups Preparation: 1. Defrost porkchop with tap water. 2. Soak dried sea shrimps with tap water for 5 minutes. 3. Mushrooms, soak in boiled~up water for 1 minute. Remove the dust on surface of mushrooms. Cover up the mushrooms for 30 minutes or above. 4. Defrost pheonix~tailed prawns with tap water. 5. Porkchop has been defrosted. Season with cooking salt for 5 minutes to remove unpleasant smells and tastes and add some salty taste to it. 6. Rinse the taro. Peel and dice into small cubes. Cut a few big cubes to be put on top of rice. 7. Dice the carrot, green onion and red chili. Slice the garlic. Shred the ginger. 8. Cashew nuts, soak in tap water with cooking salt for 10 minutes. 9. Porkchop has been seasoned with cooking salt for 5 minutes. Rinse thoroughly, hang dry and dry with kitchen towel. 10. Porkchop is to be diced into big cubes. 11. Rinse dried sea shrimps thoroughly. 12. Phoenix~tailed prawns have been defrosted. Season with 1/8 tsp cooking salt to remove unpleasant smells and tastes. 13. Mushrooms have been soaked well. Dice in small cubes. 14. Season the porkchop: a. Pepper 1 tsp