Rice cake with double cooked pork

Rice cake with double cooked pork

Introduction:

Production steps:

Step 1: put water in the pot and bring to a boil. Put in the rice cake and cook it. When the rice cake becomes soft, take it out and place it on a flat plate.

Step 2: take out the sliced meat that is not frozen by hand. (try to be as thin as possible)

Step 3: add a little oil into the hot pot and deep fry the cut pork until the oil comes out.

Step 4: add chopped ginger, garlic, red pepper and Pixian bean paste.

Step 5: stir fry for 1-2 minutes until the oil turns red.

Step 6: add the soft rice cake and stir fry well.

Step 7: add scallion, stir fry, add a little soy sauce and color.

Materials required:

Rice cake: 150g

Pork with skin: 350g

Shallot: 40g

Ginger: 30g

Garlic: 10g

Pixian Douban: 10g

Scallion: 2 sections

Zanthoxylum bungeanum: 5g

Fragrant leaves: 3 pieces

Cooking wine: moderate

Soy sauce: moderate

Salt: a little

Note: 1. Dry the wok for a while, wipe the wok with raw skin streaky pork until the skin is brown; 2. Put water in the wok (it's better not to pass the meat), add fragrant leaves, Chinese prickly ash, scallion and 20g ginger, cut them into pieces, boil them until fragrant, put the skin streaky pork into the water and cook until it's six mature (chopsticks can be inserted into the meat until the fat part), take them out and put them into the freezer for 10 minutes 3. Cut the red hot pepper into circles, slice 10g ginger, dice 10g garlic, and cut the shallot into 6-7cm sections.

Production difficulty: ordinary

Technology: stir fry

Production time: 20 minutes

Taste: onion