1. Slice the rice cake, cut the pork, winter bamboo shoots, and tofu into shreds, and pack into pieces. Wash the vegetables and cilantro for later use.
2. Pour two tablespoons of vegetable oil into the pot over high heat.
3. When the oil is 70% hot, add the pork and stir fry until the oil in the pork is boiled out and the meat turns yellow.
4. Add winter bamboo shoots, pour in soy sauce, salt, stir fry, add water, cover and simmer for about ten minutes. Winter bamboo shoots are about eight mature. Add tofu corner, add oyster sauce, stir fry, continue to simmer for six or seven minutes.
5. Add the vegetable stalks, stir fry twice, quickly stir until the ingredients are evenly mixed, cover the pot and simmer for a minute.
6. Add the green cabbage leaves, stir fry twice, quickly stir-fry until the ingredients are evenly mixed and the green cabbage slightly changes color.
7. Spread the nian gao on top and separate the sticky nian gao as much as possible. Cover the pot and simmer for three or four minutes.
8. Turn the rice cake from the bottom of the pot, try to ensure that the rice cake turns from white to red, and the bottom of the pot will not burn. Add cilantro, green onions, and garlic leaves and continue to fry until the bottom of the pan is slightly burnt.
9. Serve out rice cakes. If you like spicy food, you can add chili or pepper.
Tips:1. The nian gao is best made of glutinous rice instead of can rice.
2. Add the right amount of water, too much will make it sticky, too little will make it burnt, make sure that the water is dry just when the rice cake is cooked.
3. The cooking time should not be too long to avoid turning yellow.
4. Two tablespoons of vegetable oil, plus the animal oil in the pork, should be enough, if you like more oil, you can add half a spoon.
