Shacha Pork Stir-fried Rice Cake

Shacha Pork Stir-fried Rice Cake

1. Group photo of main ingredients.
The veal used can also be pork and chicken.
Different brands have different taste concentrations, so the dosage is for reference only and needs to be increased or decreased as appropriate.
If you are not sure, you can reduce the amount first, and add again if it is not enough~

2. Cut the rice cake into strips.

3. Cut the shallots into strips.

4. Cut coriander into sections and ginger into strips.
I put more ginger in cold weather, so I can reduce it as appropriate.
It can also be cut into slices for easy picking out when eating.

5. Cut the meat into strips.
The length of each type is 6-7 cm, and the thickness is 6-7 mm.

6. The meat strips are washed to remove the blood, dried, and mixed with salt and five-spice powder.
Put a little salt first, the meat can be fried to be relatively tender,
And there will be less oil splashing when cooking~

7. Pour shacha sauce, light soy sauce, dark soy sauce and rice vinegar into a bowl.

8. Stir evenly.

9. Wash the rice cakes with water for later use.
(After washing, it will not stick together, which is easy to stir fry.)

10. After the pan is heated and the oil is released, adjust the heat to medium and high,
Put the meat in the oil and stir fry quickly.

11. Stir-fry the meat and put ginger on it.

12. Add the green onions and stir-fry until it becomes fragrant, and then stir-fry the rice cakes.

13. Add the sauce and stir fry evenly.

14. Stir-fry evenly, add coriander and stir-fry slightly, and it is ready to cook.
The whole process should be several times fast, fast, and the action should be handsome and handsome!!!

15. Finished product~

Did it arouse your appetite~
Regardless of food, one bowl is full. .
There is a lot of meat, it tastes so satisfying, isn’t it~
And the rice cakes are super hungry~

Tips:

Pay attention to the heat