Fried rice cake with shredded pork and pickled vegetables
Overview
I never thought that pickles would taste delicious, and this dish broke my usual self-righteous knowledge. It seems that people still have to be brave enough to try and break the preconceived patterns.
Tags
Ingredients
Steps
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Take 50g of pickled mustard and soak it in water for a while to remove the salty taste.
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Cut the rice cake into thick slices about 0.5 cm (I cut them a bit thin and they tend to break when frying). Squeeze out the soaked mustard greens and chop into small pieces. Shred the pork, there should be a little fat. A small piece of ginger and two pieces of garlic minced.
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Add an appropriate amount of oil to the wok, not too much oil. Add the fat and stir-fry the fat first.
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Then add lean meat, a small spoonful of cooking wine, a small spoonful of fresh soy sauce, and take it out of the pot after it changes color.
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Rinse the pot and add 1 tsp of oil again, add ginger and garlic and fry until fragrant
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Add the chopped mustard seeds and stir-fry for a few times, then add the fried shredded pork. .
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Add 350g of boiling water
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After boiling, add the rice cake slices and cook until soft. Taste for saltiness and add more salt. I didn't add it.
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Dish out and sprinkle with chive leaves. The recipe is simple and the soup is delicious.
