Shanghai rice cake 400g, pork 150g, 4 Chinese cabbages, 2 onions, a little shredded ginger, salt, soy sauce, cooking wine, corn flour, pepper and oil.

working methods

1. Cut the rice cake into small pieces and soak it in water to prevent adhesion.

2. Shred pork, add salt, soy sauce, cooking wine, cornflour and pepper and mix well.

3. Cut the cabbage into small pieces. Cut the onion into pieces.

4. Heat oil, saute garlic, and stir-fry shredded pork until 70% done.

5. Pour some oil into the pot to fry shredded ginger, then put the cabbage stalks, and then pick up the rice cake and put it in the pot, because the rice cake is easy to stick to the pot. At this time, you must not be lazy, and you must keep stirring. You should also skate on the road from time to time. When the rice cake starts to be a little soft, put the cabbage leaves in the pot, and then put the fried shredded pork in the pot. When the rice cake becomes soft, add salt and a little soy sauce, mix well and serve.