Stir-fried Rice Cake with Cabbage and Pork

Name: Stir-fried Rice Cake with Cabbage and Pork
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Chinese cabbage; 250g Ningbo New Year Cake; 1/2 root carrot; 50g Tenderloin; 4g salt; 3g Sugar; Some starch; 1g MSG; a little Rice wine

by Awei Private Kitchen

4.8 (1)

Favorite

9

Difficulty

Normal

Time

30m

Serving

3

Stir-fried rice cake with cabbage and pork is a daily homemade dish. Its delicious and silky texture is deeply loved by the public. Chinese cabbage (also known as yellow sprouts, Chinese cabbage), it not only contains vitamin B, C and calcium and iron trace elements, it is also rich in dietary fiber, which has the effect of clearing heat and detoxification, and improving gastrointestinal function.

Ingredients

Stir-fried Rice Cake with Cabbage and Pork

1. Sliced rice cake for later use

2. Shred cabbage and set aside

3. 1 carrot shredded

4. After the tenderloin is shredded, add an appropriate amount of rice wine and starch and mix well.

5. Heat the pan with cold oil, pour the shredded pork into a low heat and stir-fry until the shredded pork is broken and discolored.

6. After the oil pan is hot, add the cabbage and carrot shreds, add salt and sugar, stir-fry until the water comes out, then add the rice cakes.

7. Finally, put in the shredded pork, stir-fry the MSG for a few times to turn off the fire and put it in the basin.

Tips:
1. Stir-fried shredded pork must be cooked in cold oil and low heat. \n2, put the rice cakes and stir-fry on high heat and then change to medium heat. Don't make the juice too dry and it will burn.