Ingredient:
| White rice (10 people's portion) | 10人份白米 |
| 25-30 Red shallots | 25-30顆紅蔥頭 |
| A handful of dried shrimps | 一把滿滿的蝦米 |
| A slab of pork belly | 一排五花肉 |
| 1 Yam | 芋頭一顆 |
| 1 chunk of pork fat | 肥油一大塊 |
| 8 tbsp of light soy sauce | 生抽8湯匙 |
| 1 tbsp of dark soy sauce | 老抽1湯匙 |
| 2 tbsp of sesame oil | 麻油2湯匙 |
| Half tbsp of white pepper powder | 白胡椒粉半湯匙 |
| 1 Chicken bouillon cube | 雞精粉一塊 |
| Moderate amount of vegetable oil | 菜油適量 |
| Moderate amount of water | 水適量 |
Direction:
Wash the white rice, set aside for later use.
將白米沖洗乾淨，備用。
Rinse the shallot and dried shrimp, slice a slab of pork belly into many little strips.
將紅蔥頭（去皮）與蝦米清洗乾淨；將五花肉切成細條；備用。
Slice the shallot, dice the yam into little cubes.
把蔥頭切碎，然後將芋頭切塊。
Heat up the wok. Saute the pork fat to extract its oil.
熱鍋後，把肥肉丟下鍋把豬油煸出來。
Filter the fried lard, keep the oil. Add some vegetable oil in it, to deep fry the sliced shallots.
把豬油渣濾出，將菜油倒入鍋與豬油一起油炸紅蔥頭。
Deep fry the shallots until they turn crispy-brown then keep them for later use.
將紅蔥頭用中火油炸至以下色澤，然後將這些蔥頭酥濾出備用。
Use the remaining shallot oil to stir-fry the sliced pork belly and dried shrimp.
利用剛才提煉的蔥油，爆香五花肉和蝦米。
Diced yam cubes in, stir fry all of them with medium heat.
倒入芋頭，用中火繼續爆香鍋內的所有材料。
White rice in, season it with light soy sauce, dark soy sauce, sesame oil and white pepper, then stir-fry them until every grain of rice is well-coated with the sauces.
將白米倒入鍋，加生抽、老抽、麻油、白胡椒粉。不停翻炒，直到每一顆白米都均勻的裹上剛才加入的醬汁。
Get everything into the rice cooker, then with the ratio of 1:1, add same amount of water into the rice. Add a chicken bouillon cube to enhance the overall flavor, if you like.
把所有東西倒入飯鍋，以一比一分量的水加入飯鍋內。此時可加入一塊雞精粉增添美味。
About half an hour, the yam rice should be ready to be served.
大約半小時後就可開飯鍋，看看這飯有多香這芋頭有多鬆軟。
Sprinkle some crispy fried shallot which is made just now on the yam rice. Bon appetit!!!
將剛才油炸的蔥頭酥撒在飯上一起服用，風味更佳。