Spicy Fried Rice Cake with Squid
1.
Material preparation
2.
Squid has eyes, teeth, internal organs, and skin removed
3.
Remove the hard shell on the squid's whiskers and scrape it off in one direction with your nails
4.
Cut into strips for later use
5.
Cut cabbage into wide strips, slice carrots, shred onions, cut scallions diagonally, and slice ginger
6.
Break the nian gao and set aside
7.
Boil water, add ginger slices, and boil a spoonful of cooking wine
8.
Let the water open into the squid, blanch the water for about 20 seconds, remove the squid for use as soon as it changes color
9.
Put oil in the wok, first stir fragrant onion, stir yellow
10.
Add the carrots and stir fry for half a minute
11.
Add about 600 ml of boiling water. Estimate the amount of the last rice cake
12.
Add four spoons of Korean hot sauce and stir well
13.
Put in the rice cake
14.
Add a teaspoon of salt and a teaspoon of sugar to taste. Cover and cook on low heat until the rice cakes are soft, about 5-10 minutes. Here, please choose the amount of salt according to your taste
15.
Add cabbage and stir well, cook for about a minute, if you like more soup, cook less, and if you like less soup, cook more
16.
Add the squid and green onion, stir-fry, turn off the heat for at most half a minute, the squid will grow old after cooking for a long time
17.
Turn off the heat and sprinkle cooked white sesame seeds, mix well
