How to make rice cake sauce

Ingredients

20g ham, 20g chicken gizzards, 20g winter bamboo shoots, 20g mushrooms, 20g shrimp, 20g green beans, 20g dried tofu, carrots 20g, 200g rice cake, 1 tsp hoisin sauce (15g), 1 tsp sugar (5g), 1 tsp dark soy sauce (5ml), 1 tsp salt (5g), 30ml oil

Method

1. Wash the ham, chicken gizzards, winter bamboo shoots, dried tofu, shiitake mushrooms and carrots respectively and cut them into 0.5cm dices. Cut the rice cake into 0.5cm thick slices and set aside.

2. Place the soup pot on the Philips induction cooker, pour in water, press the boil button to bring it to a boil, add diced ham, chicken gizzards, winter bamboo shoots, dried tofu, diced mushrooms, carrots, Blanch the green peas and shrimp until cooked, soak in cold water, remove and drain.

3. Put another wok on the Philips induction cooker, pour in oil, press the fry button, heat the oil until it is six-cooked, add the rice cake slices and fry for a while until both sides are golden brown. Out, ready for use.

4. Heat the oil in the pot, add the blanched eight-treasure ingredients and stir-fry until fragrant. Pour in the fried rice cake slices and stir-fry evenly. Add seafood sauce, dark soy sauce, Stir-fry the sugar and salt for a while and serve.