material

1: pork tenderloin 130g, washed and sliced;

2: salt 1/4 teaspoon, cornmeal 1.5 teaspoon, soy sauce 1 teaspoon, water 1 spoon;

3: 2.5 tablespoons olive oil, chopped green onion 1 tablespoon, ginger 1 teaspoon, 2 teaspoons garlic;

4: 60 grams of carrots, peeled and sliced for use;

5: 1 bag of 320g dried rice cake slices, soaked in cold water for 24 hours and drained for later use;

6: 3/4 tsp of salt, soy sauce 1 tsp, white pepper 1/6 tsp, clear soup 1 cup;

7: 450 grams of Shanghai green vegetables are washed and cut into sections for later use;

8: 2 teaspoons of sesame oil.

Note: 1 spoon = 1 5ml, 1 teaspoon = 5ml,1cup = 240ml.

working methods

1. On the first day, mix pork slices with all the two ingredients, knead them evenly by hand, and keep them in the refrigerator overnight.

2. Non-stick pan, put it on a high-fire stove, put 1.5 tbsp olive oil on the stove, add the sliced meat and stir-fry until it is 80% cooked, and take it out for later use.

3. Add 1 tablespoon olive oil to the original non-stick pan, stir-fry the six ingredients of garlic, ginger and chopped green onion together, add four carrot slices and stir-fry for a while, then add the soaked rice cake slices and stir-fry a few times.

4. Add 6 kinds of ingredients in turn and stir-fry until the dried rice cake becomes soft, then add vegetables and stir-fry until the vegetables are broken. Finally, add the fried meat slices and mix well. Pour in 8 sesame oil and mix well.