Fried rice cake with shredded pork and vegetables
By KimQuigley
This is another classic and delicious way to eat rice cakes in my opinion. It would be best if the cabbage could bring a little sour taste. Add some shredded winter bamboo shoots to make it even more delicious. It would be better not to omit the green garlic inside, which will add color. A lot!
Recipe Recommendations
- potherb mustard appropriate amount
- pork appropriate amount
- rice cake appropriate amount
- green garlic appropriate amount
- sugar appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- MSG appropriate amount
- salty and fresh
- burn
- ten minutes
- simple
Steps for Fried rice cake with shredded pork and vegetables
1
Raw material diagram. Slice rice cake, shred pork, set aside snow vegetables, pat green garlic with a knife and cut obliquely.
2
After the meat oil is heated in the pot, first add shredded fat meat and fry it to get the oil. Then add shredded lean meat and fry it to change color. Add 1 spoonful of soy sauce and 1 spoonful of cooking wine.
3
Add snow vegetables and stir-fry.
4
Add the rice cake and stir fry a few times.
5
Add a little sugar, add water slightly less than the ingredients and cook.
6
After the rice cake is soft, add a small amount of salt (because the cabbage itself is salty), add green garlic and stir fry over high heat to collect the juice, add a little MSG and serve out of the pan.