[ning-style Fried Rice Cakes] Soft and Refreshing Fried Rice Cakes

[ning-style Fried Rice Cakes] Soft and Refreshing Fried Rice Cakes

1. 1. Cut the tenderloin into 0.5cm thick strips, add ginger, rice wine, dry starch and salt, grab and mix evenly and marinate for 10 minutes.

2. 2. Cut the rice cake into 0.3cm thick slices.

3. 3. Cut the cabbage heart into filaments, soak the mushrooms in water for 1 hour, remove the stalks and cut into filaments after softening.

4. 4. Pour the oil in the pot to 50% heat, add the marinated shredded pork and spread it out, and set aside after the meat changes color.

5. 5. Leave the bottom oil in the pot, add the rice cake slices and shredded shiitake mushrooms and fry for a while.

6. 6. Add a little water, cover and simmer for 2 minutes.

7. 7. After the rice cake pieces are soft and no longer sticking to the pan, add the shredded cabbage and pork

8. 8. Stir fry for a while, add the remaining salt before out of the pan.

Tips:

1. Ning-style fried rice cakes, fried rice cakes use Baitiao water mill rice cakes, which can be bought in a vacuum package in a supermarket freezer. Some farmers' markets also sell fresh water mill rice cakes, which are softer and smoother than vacuum-packed ones, and are easier to fry.

2. Spread the rice cakes as much as possible when they are in the pot, and must fry them until they soften and then stir fry, otherwise they will break easily and affect the effect of the dish. In addition, there must be a little bit of oil left in the pan when frying the rice cakes, and do not rush to turn the pan after cooking. Fry for a while, and add a little water to simmer for a while so that it will not stick to the pan.