Ingredients?

100g Korean rice cake strips

50g shredded pork

1/3 baby cabbage

1 piece of old ginger

Cooking wine, soy sauce, salt, sesame oil, pepper to taste

Two green onions

Stir-fried rice cake with baby vegetables and shredded pork Preparation?

Ingredients: Wash the baby cabbage and cut it into horizontal strips; put the shredded pork into a bowl, add cooking wine, shredded ginger, a little sugar, a little soy sauce and an appropriate amount of starch, mix well, and add a little salad oil Stir-fry: Add salad oil to the pot, add marinated shredded pork and stir-fry evenly, then add shredded baby cabbage and stir-fry evenly; add some more water like making soup, probably not enough When the rice cake is about 3 centimeters thick, stir, cover and bring to a boil

Cooking the rice cake: After the soup is boiled, add the rice cake, stir evenly to let the rice cake fully absorb the flavor, cook over medium heat for 5-10 minutes, add an appropriate amount when it is almost dry. Season with salt, a little sesame oil and pepper, then sprinkle with chopped green onion and it’s ready to serve