Stir-fried Rice Cake with Carrot and Pork

Name: Stir-fried Rice Cake with Carrot and Pork
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Rice cake; 1 carrot; 50g pork; 2 pcs chili; 3g ginger

by Leibao's life with smoke

4.8 (1)

Favorite

3

Difficulty

Normal

Time

15m

Serving

3

Recently, I like to eat rice cakes. I like to cook and stir-fry the soup. For example, the fried carrots have shredded pork. The rice cakes absorb the light sweetness of carrots. They are soft and delicious. They are very delicious!

Ingredients

Stir-fried Rice Cake with Carrot and Pork

1. Thinly sliced rice cake;

2. Pour in an appropriate amount of water from the pot, boil the water, pour in the rice cake slices, boil it softly, and bring out the cold water;

3. Cut ginger, pepper, carrot, and meat into thin slices and set aside;

4. Heat the oil in a pan, add chili, ginger, and shredded pork;

5. Stir evenly, pour in a little cooking wine until the meat slices change color;

6. Pour shredded carrots;

7. Stir and fry until it becomes soft, pour in half a bowl of water;

8. Pour the rice cake slices;

9. Stir evenly, pour in light soy sauce, oyster sauce and chicken essence;

10. Simmer in a low heat to collect the juice, add an appropriate amount of salt and stir evenly out of the pot;

Tips:
1. It is recommended to choose japonica rice cakes, which are not easy to stick;
2. First cook the soft rice cakes at least to reduce the frequency of frying in the later stage;