Fried Rice Cake
1.
The nian gao noodles are ready. I used our common hot pot nian gao niao and cut them into inch sections with a knife. The ginger and garlic were chopped into fine grains. The amount of ginger and garlic is adjusted according to the amount of rice cakes, which is slightly more than the daily stir-fry. The chili sauce is ready
2.
Put 4 spoons of chili sauce, 2 spoons of ketchup, 1 spoon of oyster sauce together, mix evenly with a little water
3.
Heat oil in a wok, add ginger and garlic first and saute
4.
Put in the mixed juice
5.
Add a bowl of water, put in the rice cake strips, bring to a boil and cook on low heat
6.
Cook until there is some soup left at the end, just collect the juice over high heat
7.
Serve on the plate, sprinkle with cooked sesame seeds, let's eat, fragrant!
Tips:
The amount of all the seasonings is adjusted according to the amount of the rice cake. Don't be too salty. You can taste it when it is boiled and adjust it later.
I use raw nian gao noodles and cook them over a low fire. You can cook the nian gao first, fry the fragrant seasonings, and stir-fry the nian gao a few times.
Hot sauce and ketchup choose any brand you like.
