材料:
長糯米5杯, 紅蔥頭3~4顆, 豬肉, 芋頭1個, 少許盬
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7LcocgECxIxhlwVWaxMnTzXnTP3zmncZDSvLbNbp1l3VLb5QLBbpUdF8Yh__CRaIS2EYMDns181jsYLgIriWsu1uaPtED8-_GI5-u7fLr8nWdUVgg37LMWaF8USF7t_fC9bjLhgOrNk2W/s200/DSC_0004.jpg)
做法:
1.長糯米泡2小時後灑乾準備
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjREf60P8gZQRKSPiYihCMZZsJznltg1KdkbIE8_O80xAN1rcx2wnz5s2xMZs5hyphenhyphendVn8hY8ffLPS0V7sDrVszJmVEG7lA_118tLyygodxjib_ZL4fdqAGVrpGzCsopkQWA8A21R6pjOl9qn/s200/DSC_0006.jpg)
2.紅蔥頭去皮切片, 豬肉及芋頭切小丁或切長塊(媽媽說隨意)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBTC4U49VGUCto_YycdKjnGRG7s_VYEll9QiUcVCujtw7hh99yxd_oG2Hox8tht5r_42H_VJDOpywkFVI6ORfqTUtaunpCw3NXhQ_G1g-s2ToBVTuUTgWYbHcgjzrjmtgapWgYnGbDPGCf/s200/DSC_0009.jpg)
3.沙鍋加大概2~3大匙的油, 加入紅蔥頭文火炒至金黃色盛盤(不要炒到乾乾的會變苦苦的)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj67PeUQmGK8wT5y6SYFWqeG4w54zrJx7K8lQEo4yLne9-CRHkfcEvzNPLWZfcsnKLeDIhgNA3i00aBihOk2ooo9m58lXdRNpWo5NFjbfMGka5eFACPQ6rwQFTdXmuq2pGqE0NjDPB-h7jj/s200/DSC_0012.jpg)
4.炒豬肉至半熟差不多快熟盛盤
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_sA7hTjX9UgbMUJe5bxsHQMs5vhYvqnvG4T46kym-2bwlh16ZpeLDnBhzdu2Gy9GqYrZt630VsVHVOM4-zAjYFMeoKkrSx5YLWuleA1JVXpq-NxLw3gopaatipaejSdGw4oozNH283g-t/s200/DSC_0021.jpg)
5.炒芋頭至表面熟, 加入灑乾的糯米拌炒, 加入少許盬巴, 炒至香味出來, 加入水(比例為糯米:水=1:1/2吃起來會軟), 持續拌炒剩下一點水, 加入紅蔥頭及豬肉拌炒至半乾
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6rTHGqjaNqubt7sK5zGqpSbAQ86hR3O7VsAzBoCV2AH5ShkyJ5qdtYIgguZVPUDTIiSfiA2IiEc76cltebtZOvpTawmz_w2_xExYDglpKwbs5h5-h-aiF7mBG7E17uhB-W2nKRxil-_Qi/s200/DSC_0030.jpg)
6.移至鍋子, 外鍋放一杯半的水, 跳起來後繼續悶2小時即可食用.
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