A new dish -- spicy fried rice cake with Hunan cuisine

A new dish -- spicy fried rice cake with Hunan cuisine

Introduction:

"I remember there is a saying that music has no borders. I think it's quite appropriate to change it to food has no borders. I always like Korean spicy fried rice cake, but I always think Korean flavor is not suitable for most people, especially Hunan people. Hunan has always been a big province of pork, and many Hunan dishes are related to pork, The most famous one is stir fried pork with chili sauce. Since food has no borders, today I suddenly wanted to make a stir fried rice cake with Hunan cuisine. As a result, it tastes pretty good

Production steps:

Step 1: cut the lean pork into dices the size of the thumb cover, add the raw meal, rice vinegar, sake, soy sauce and chicken essence, mix well, and marinate in the refrigerator for half an hour

Step 2: dice the rice cake, onion, carrot and pepper

Step 3: put some water in the pot and bring to a boil. Add the diced rice cake and cook it soft. Take it out

Step 4: put the diced carrots into the water that has cooked the New Year cake. Do not pour out the water and put it in a bowl

Step 5: add a small spoonful of Korean sauce into the rice cake water and mix well

Step 6: put a little oil in the pot to make it red. Add the marinated Diced Pork and stir fry for a while. After changing color, add appropriate amount of salt and set aside

Step 7: then put a little oil in the pot, stir fry diced onion, when the aroma comes out, stir fry diced pepper for a while, then pour in the rice cake water, add the diced rice cake and stir fry together

Step 8: put a large spoonful of Korean chili sauce into the pot, slowly collect the juice over medium heat, and turn it over at any time to avoid sticking to the pot

Step 9: add the diced meat when you are about to collect the juice, mix well and get out of the pot

Step 10: get out of the pot and put it on the plate. You can start it up! It's still delicious ~ ~ (^ o ^)/~

Materials required:

Korean rice cake: 12

Lean pork: 100g

Carrot: 50g

Onion: 50g

Red pepper: 30g

Small green pepper: 30g

Korean chili sauce: one scoop

Korean sauce: a small spoon

Salt: right amount

Chicken essence: appropriate amount

Soy sauce: right amount

Vinegar: right amount

Shengfen: moderate amount

Korean sake: moderate

Oil: right amount

Precautions: 1. Don't put salt in the pickled pork. When the pork is fried until it changes color, it won't get old. 2. Vinegar in the pickled pork is to make the pork tender, but in order to prevent changing the nature of the pork, don't put too much. A little bit is enough. 3. If you like to eat more spicy, you can increase the amount of small peppers. My version is medium spicy. 4, So just add the salt of onion and pepper. Don't put too much salt

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: medium spicy