Steamed Rice Cake with Shredded Pork and Bok Choy

Main Ingredients

500g Rice Cake

250g Baby Bok Choy

125g Pork

Ingredients

Moderate amount of Oil

Moderate amount of Salt

Little amount of Soy Sauce

Little amount of Monosodium Glutamate (MSG)

Making steps

Made in China >1 Prepare the shredded meat.

2 Add soy sauce, cooking wine and cornstarch to the shredded meat, scrub well and marinate for 15 minutes.

3 Wash the bok choy and cut into small pieces.

4 Peel and slice the garlic.

5Heat a pan of cold oil, add the garlic slices and sauté.

6Put in the shredded pork and stir-fry, then put in the rice cake and stir-fry until soft, then put in the green vegetables and stir-fry evenly.

Tips

Edit

1. When stir-frying the baby bok choy, put in a small amount of water and boil it for a little while so that the bok choy won't be dry and tastes like it's not cooked (don't put a lid on the pot, otherwise the bok choy will taste good, but the color will turn yellow).

2. soy sauce only need to put a small amount of on the line, just add a little fresh flavor, do not need to color.

3. The rice cakes are cooked, so you only need to cook them for a little while, and then they will become soft. If you take too long, the rice cakes will become rotten and not tasty.

4. The whole process of stir-frying, just put in the right amount of water when you put in the baby bok choy, and then you don't need to put in again. Too much water is just soup rice cake.