Stir-fried Rice Cake with Carrot and Pork

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;