1. Two packs of vacuum-packed Ningbo water mill rice cakes, about 800 grams.
2. Unpack the rice cakes.
3. Cut into three pieces.
4. Then slice or cut into strips.
5. Soak shiitake mushrooms and shred them, shred pork or bacon, dice onions, shred white radish, and mince green onion, ginger, and garlic.
6. Heat the pot and add oil, stir the chives, ginger, garlic, add shredded shiitake mushrooms and stir fragrantly, then add chopped chili, onion, and shredded pork to stir fry until fragrant. Cook 2 teaspoons of light soy sauce, half a teaspoon of sugar, and 2 teaspoons of cooking wine. , 1/3 teaspoon of salt, stir well.
7. Add a tablespoon of water, cover and boil until boiling. Finally, add shredded white radish and bring to a boil. Add a little MSG for freshness.
8. Fill another pot with water and bring it to a boil. Put the shredded cabbage and blanch it for 2-3 minutes, pick it up, and put it in a bowl.
9. Add the cut rice cakes and cook them in boiling water.
10. Scoop up the rice cake and put it in a bowl.
11. Pour the fried shiitake mushrooms with shredded pork and radish soup.
12. Sprinkle some chopped peppers and a little rice vinegar, and a bowl of smooth, delicious, sour and spicy soup nian gao is ready!
Tips:You can also put the rice cakes in the fried shiitake mushroom and radish soup and cook them together.
