1. The supermarket buys bags of water mill rice cake slices, a bag for two people, here we make two bags for four people.
2. Buy pickled sauerkraut, this one tastes good, 400 grams per bag.
3. Open the sauerkraut and put it in the hopper to soak for 5 minutes. Wash it to reduce the excessive sourness and pickling taste in the sauerkraut.
4. Dry the soaked sauerkraut and chop it.
5. Mince ginger, mince garlic, mince dried chili
6. Chopped green onion
7. Separate the skin and fat and thin the meat, and dice
8. Heat the pot, add the diced fat and stir fry.
9. Stir-fry on medium-high heat until oil comes out.
10. Then add the diced lean pork and stir fry a few times, add the minced ginger, minced garlic, and chopped dried pepper, and stir-fry for 1 minute.
11. After the lean meat changes color, add two spoons of soy sauce and stir fry a few times.
12. Add the sauerkraut and stir fry for 1 minute.
13. Then add the nian gao slices and stir fry. In the process of stir-frying, add 100 ml of water to the pan twice. In order to soften the nian gao, stir fry for about 2 minutes.
14. Add salt, chicken essence, chives, and stir-fry well. You can also add a little cooked sesame seeds.
15. The hot and sour stir-fried rice cake is out of the pot, suitable for eating with mung bean soup.
Tips:If you have poor stomach digestion, you can boil the rice cake before stir-frying. If the water is boiled and then stir-fried, there is no need to add water during the stir-frying process. I prefer to have a tougher texture, so I fry it directly.
