Kung Pao Rice Cake

Overview

Various types of Kung Pao. I bought some rice cakes years ago, and Kung Pao rice cakes are also available, very good.

Have materials ready.
Cut the rice cake into small cubes and drain or absorb the water.
Peel and dice the carrots; cut the dried chilies into sections; dice the green onions; wash the peppercorns.
Mix the sauce and set aside: soy sauce, vinegar, cooking wine, sugar, salt and appropriate amount of starch, add 1 tablespoon of water and mix well.
Heat oil in a pan, add diced rice cakes and fry until brown.
Heat oil in a wok, add Sichuan peppercorns and stir-fry until fragrant and begin to turn black, then remove.
Add dried chili peppers and green onions and stir-fry until fragrant, then add in diced carrots and stir-fry briefly.
Pour in the fried rice cake cubes and stir-fry evenly. Pour in the prepared juice and stir-fry until thick and all ingredients are coated in the juice.
Pour in the peanuts, stir well and sprinkle with chopped green onion.