How to Make Fish-flavored Steamed Rice Cake

Fish Year Cake

Main ingredients: 150 grams sliced year cake, 50 grams lean pork meat, 50 grams carrot,and an appropriate amount of black fungus (soaked and drained in advance); 7|Radish Radish is also cut into small cubes, diced red pickled peppers are minced;Soak the black fungus to drain and chop finely, wash and dice the carrot; Fry a mixture of soy sauce, chicken powder, salt, sugar, vinegar, and water starch in a bowl for fish-flavored sauce;

Blanch the year cake in boiling water until half-cooked (about 3 minutes), then drain;13|Minced ginger and garlic are fried with minced pork meat until it changes color, remove from heat after draining; 4. Add oil to the pot, fry minced peppers, ginger, and garlic until fragrant, add diced carrots for a minute, then add chopped black fungus;5. Mix cooked year cake and previously stir-fried pork with these ingredients, add a little chicken broth or water, cook for about 2 minutes; 6. Add green onion, pour in fish-flavored sauce, mix evenly before serving.Sugar,Vinegar each to taste;

Method:

1. Rinse and dry the lean meat, cut into small cubes, mix with a little cornstarch and cooking wine. Soak the black fungus, remove the stem, wash and chop finely,radish also cut into small cubes, chop the red chili peppers without seeds into fine pieces;Mix an appropriate amount of light soy sauce, chicken powder, salt, sugar, vinegar, water starch in a small bowl, mix evenly to make the fish-flavored sauce.

2. Put the mochi in boiling water until it is about seven-tenths done (about 3 minutes), then remove and drain.

3. Heat the wok with oil, add the lean meat cubes, stir-fry until they change color, then remove and set aside.

4. Add more oil to the wok, add the chili peppers and ginger and garlic, stir-fry until fragrant, then add the radish cubes, stir-fry for about a minute before adding the black fungus.

5. Add the cooked mochi and the previously stir-fried meat cubes, stir-fry evenly, then add some chicken broth or water, cook for about 2 minutes.

6. Add scallions, pour in the fish-flavored sauce, stir-fry evenly before serving.