Fried rice cake with cabbage and pork

Slice the pork, and cut the rice cakes with the flavor into them as thin as possible: the choice of rice cakes should be the hard ones that are delicious. Most of the rural areas in Taizhou here are soaked in water. This kind of rice cakes is good, but I don't like the soft ones in the market. The cabbage is also cut loose.

Because pork has fat meat, use the fat meat to boil the oil. After it is hot, add a small amount of white sugar (white sugar is to add flavor to the pork and change the color of the meat. Here, it determines the color of the product), stir in the oil pan, immediately add lean meat and stir fry, and add cooking wine to continue stir-fry. Wait until the color of the pork deepens, add cabbage and stir fry. It is here to decide whether the pork is delicious. After the product is finished, if you bite the pork and feel tasteless, it means that it is not fried enough.

The cabbage is stir-fried until it has shrunk a little. At this time, you should be able to smell the unique flavor of cabbage.

Add the rice cake and stir fry until it feels sticky. Please add water to the picture. Then cover the pan. The water in this position does not carry much soup, but is slightly lit. If you like to bring soup, please add half a bowl. Please boil until it is completely boiled. If you start the pan as soon as the water boils, it will have a strong taste of water and will not close the mouth well.

When the water is fully boiled, boil it thoroughly. Then wash it according to your own salty taste, add appropriate salt and MSG, and start the pot.

It has a special taste. Please give it a try.