stir-fried rice noodles with cabbage and shredded pork
By KaleyLynch
The flour here refers to a kind of rice flour, which has its own unique name in the Chaoshan area-kway teow. We are talking about stir-fried kway teow. In order to have no communication barriers, I'll use flour instead of kway teow.
Recipe Recommendations
- cabbage appropriate amount
- pork appropriate amount
- River powder appropriate amount
- onion appropriate amount
- blending oil appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
Steps for stir-fried rice noodles with cabbage and shredded pork
1
Cut the cabbage into thin pieces and plate for later use. (A small part of the amount here is reserved for fried rice)
2
Separate the pork from fat to lean, shred the lean meat and slice the fat.
3
Cut the green onions into sections and set aside.
4
Rice noodle (kway teow) is ready for use.
5
Fry fat meat in a clean pan.
6
Fry until all the lard is exhausted, remove the lard residue, pour out half of the lard, and leave for the fried rice.
7
Stir fry shredded pork with residual oil.
8
When the shredded pork is done thoroughly, add the cabbage and stir fry.
9
Stir fry cabbage until cooked, add salt to taste.
10
Add rice noodles (kway teow strips), add appropriate amount of soy sauce, and stir fry.
11
Stir well, and finally add the spring onion segments and stir fry until soft and serve.