1. 1. Prepare the ingredients: shred the lean meat, wash the rice cake and cut into pieces or strips, wash the pickled vegetables and wring out the water. Heat the pan, pour in the cooking oil, add the shredded pork and stir-fry twice, then add the pickled vegetables and stir-fry for about 30 to 40 seconds.
2. 2. Add the rice cake slices on low heat and stir a little, then add salt + boiling water + light soy sauce. Change to high heat until the water is boiled dry. Change to low heat and stir-fry evenly to get out of the pan.
Tips:1. Relatively speaking, cooking oil is used more, because this must be fried at a high temperature for a while to be beautiful and eatable, otherwise it will always be poisoned. Ha ha, personal psychological effects.
2. Although it is fried nian gao, water must be added. If the nian gao is continuously stir-fried without adding water, the nian gao will stick to the pan or be unevenly heated. Although the rice cakes are originally cooked, adding water to boil them will give you more peace of mind. The high-fire sauce will not affect the taste of fried rice cakes, and will make each piece of rice cake maintain a consistent taste.
3. At the beginning, you can add less salt, because the pickled vegetables are salty in nature, you can taste it when the juice is collected at the end. If it is really too light, add fine salt or a small amount of soy sauce to taste.
