Hong Kong-style stir-fried radish cake

I believe everyone is no stranger to radish cakes. Here is a way to eat radish cakes, which is also a common way to eat them in Hong Kong. You can buy ready-made radish cakes and cut them into slices to make them, or you can make them yourself radish cakes, and then put them in the refrigerator for freezing. At this time, you just need to take them out and cool, cut them into slices and fry them until golden on both sides.
You can refer to my Hong Kong-style Golden Radish Cake for making radish cakes. If anything goes wrong while doing it, you can ask me directly and I will be happy to answer it for everyone.

Recipe Recommendations

with bean appropriate amount
leek appropriate amount
shredded pork appropriate amount
eggs appropriate amount
black fungus appropriate amount
water appropriate amount
salad oil appropriate amount
cornstarch appropriate amount
hot sauce appropriate amount
rice wine appropriate amount
sugar appropriate amount
soy appropriate amount

other
fried
ten minutes
ordinary

Steps for Hong Kong-style stir-fried radish cake

Pour the oil into the pan, add a little white sugar and sweet spicy sauce, and then fry the radish cake over low heat. (White sugar is used to make caramel, and sweet and spicy sauce will be very fragrant only after being stir-fried)

Fry on both sides until golden brown over low heat and add the chopped leek roots. (The cooking time of the roots of leeks is longer than that of the leaves of leeks. The sweetness will be released if you put it in first)

Add the shredded pork (marinate the shredded pork with soy sauce, cornflour, sugar, rice wine or cooking wine, salad oil or sesame oil for half an hour, and place it in the refrigerator when marinating).

Spread the shredded pork aside and allow it to spread evenly and blend with the sauce. (Keep the fire low, otherwise the meat will soon harden)

Add black fungus and stir, then add a little sweet chili sauce and stir.

Pick up another pot, pour the stirred egg liquid into the pot and fry it on medium and low heat until it is like a cake. Do not overcooked and hard. Remove it if it is soft and tender and cut it into threads or small (the egg liquid needs to add salt and beat well, and after beating well, there will be sufficient MSG flavor)

Stir fry the chopped omelet and leek leaves.

Add soy sauce, salad oil, sugar, rice wine and a small amount of water and stir fry until the sauce is complete.

Finally, add the sprouts and stir fry quickly.

Turn off the heat and start the pan when the sprouts slightly come out but still remain crispy.