Rice cake soup with mushroom and shredded pork
Taushui is like a blooming dark green chrysanthemum. It tastes slightly bitter. It is only eaten a few times in winter. When combined with rice cakes, it is very good, indicating that you can "get rid of bitterness" in the coming year. These rice cakes were specially brought back from Ningbo by my mother-in-law for us to eat. My mother-in-law is old, but she always thinks of us. Thank you so much. This Ningbo rice cake is different. It is extremely smooth, soft, delicate and white.
Recipe Recommendations
- rice cake appropriate amount
- Jing Rou appropriate amount
- Coprinus comatus appropriate amount
- Taossutum appropriate amount
- onion appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
Steps for Rice cake soup with mushroom and shredded pork
1
To prepare the ingredients, peel off one leaf of the tartar bitter cabbage and wash it, rinse the rice cake with water and drain it.
2
Wash and slice the mushrooms, chop the garlic, wash the meat and shred it.
3
Heat the oil in the pan, add the shredded pork and sprinkle it smoothly, and add the salt.
4
Pour in the cooking wine, stir-fry quickly, and remove it for later use.
5
Heat the oil in the pan, add the mushrooms and tartar bitter vegetables, stir fry.
6
Add appropriate amount of water.
7
Then add salt and bring to a boil over high heat.
8
Add the rice cakes and continue to stir evenly.
9
Add the shredded pork, cover, and wait for the fire to boil.
10
After boiling, turn to medium heat, cook until cooked, open the lid and sprinkle with shredded green onions.
11
Sprinkle in chicken essence, turn evenly, serve in a bowl.