condiments

400 grams of rice cake

condiments

Chinese cabbage

Proper amount

Pork (lean)

200 grams

condiment

salad oil

3 tablespoons

salt

5 grams

soybean

1 tablespoon

garlic

3 petals

hotbed chives

Proper amount

Fried rice cake with shredded cabbage

1. Prepare the materials, wash them first, shred the vegetables and meat, and slice the rice cake.

2. First put 1 tablespoon salad oil in the pot, saute garlic seeds, pour in shredded pork, slide over low heat until the shredded pork changes color, add 1 tablespoon soy sauce, and stir well to get out of the pot.

3. Put 2 tablespoons salad oil in the original pot, take the cabbage, first add the cabbage and stir-fry until half cooked.

4. Pour in the leaves, stir fry a few times, and spread the fried cabbage evenly at the bottom of the pot.

5. Pour the rice cake on the cabbage and the fried shredded pork on the rice cake.

6. Pour some water along the edge of the pot, cover the pot and cook for about 3 minutes. Open it and see that the rice cake is soft and almost ready. Stir-fry quickly for several times, and the excess water will evaporate during the stir-frying process.

7. Then season according to your own taste, usually with a little salt, and then stir well to eat.

Cooking tips

This method is very simple. Generally, rice cakes do not need to be blanched. Adding water in the later stage can make the rice cake ripe, and the amount of water to be added needs to be considered. If the amount of cabbage is large, it is enough to produce water itself. At the same time, the bigger the rice cake, the more water is needed, and vice versa.