Ingredients ?

Water-ground rice cakes 250g

Pork leg meat 150g

Soybean sprouts 150g

Soy sauce moderate

Soy sauce moderate

Five-spice powder a pinch

Materials wine moderate

Three slices of ginger

Balsamic vinegar a little

Three dried chili peppers

Sugar A pinch

How to make fried rice cake with soybean sprouts and shredded pork ?

In order to prevent the rice cake from sticking when frying, it is best to blanch the rice cake in hot water, no need to cook it, just pass it through boiling water. So the first step to sit in a pot of hot water to blanch rice cakes!

Slice or shred pork leg, marinate with soy sauce, soy sauce, five-spice powder and cooking wine for 15-30 minutes.

In a frying pan, add oil and cook the dried chili peppers, then add ginger and cook for a bit. At this point, add the marinated pork shanks and stir-fry until browned.

Then add the soybean sprouts, add a small amount of dark soy sauce for color, add a pinch of sugar, and stir-fry together until the soybean sprouts are evenly colored.

Spread the rice cakes on top of the vegetables, and smother for 2-3 minutes over medium-low heat with the lid off.

Open the lid, and check the softness of the rice cakes. If it's already soft, add soy sauce and a little vinegar and stir-fry again with the rice cakes and vegetables. Stir-fry evenly to remove from the pan!

Tips

Rice cakes can be soaked in water for a while before preparing to cook, so that it is easier to cook, not easy to stick when frying.