Stir-fried Rice Cake with Chili Pork

Name: Stir-fried Rice Cake with Chili Pork
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g Rice cake; 100g pork; 5g ginger; 100g green pepper; 3 cloves garlic; 5g Tempeh (you can leave it alone)

by Leibao's life with smoke

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

The nian gao, which means rising year by year, represents better and better blessings. Of course, the first thing I thought of for the 10th anniversary of Gourmet Jie was to hope that it will continue to grow in the next ten, twenty or more years!

Ingredients

Stir-fried Rice Cake with Chili Pork

1. Pork slices

Stir-fried Rice Cake with Chili Pork recipe

2. Add 1 tablespoon of light soy sauce and 1 tablespoon of starch and mix well;

3. Cut the rice cake, ginger, and garlic into thin slices, and cut the chili into oblique pieces;

4. Heat the oil in the pan, pour the meat slices and stir fry to change the color;

5. Pour in other ingredients except rice cakes;

6. After the chili fry the aroma, pour the rice cake slices and continue to stir fry;

7. Pour 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, and a little salt to taste;

8. Stir fry continuously, and fry until the chili skin is wrinkled and ready to go out of the pan;

Tips:
1. Normally the taste is light, and the salt can be ignored;
2. If you like hot peppers, you can fry them less frequently;
3. It is recommended to choose japonica rice cakes, which will not stick into a ball;
4. If you want the rice cakes to be softer, chewy and more delicious, add a little water and heat up the juice;