Pickled Pork Rice Cake Soup
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Instructions
Ingredients
1
Shred Liyang bamboo shoots and slice rice cakes.
0:32
2
Add appropriate amount of oil to a pan, stir-fry pickled vegetables until thoroughly cooked.
0:37
3
Add bamboo shoot shreds, a small spoonful of white sugar to enhance freshness, and stir-fry evenly over medium-low heat.
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4
Heat another pan, stir-fry pork shreds until discolored, then add to the stir-fried pickled vegetable and bamboo shoot mixture.
0:54
5
Take out one-third of the mixture, add hot water and simmer on low heat for about 15 minutes.
1:13
6
Add rice cakes and cook for about 3 minutes.
1:26
