Shepherd's Purse Rice Cakes
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Instructions
Ingredients
1
Cut Ningbo rice cake vertically for easier handling and set aside
0:23
2
Shred pork belly and spring bamboo shoots; blanch shepherd's purse, soak in iced water, squeeze dry and chop finely
0:33
3
Blanch rice cake, transfer to the blanching liquid of shepherd's purse to cool and drain
0:59
4
Heat oil in a pan, sauté pork belly shreds until fat renders and turns light yellow, add spring bamboo shoot shreds and stir-fry with a pinch of base salt
1:29
5
Add rice cake and stir-fry, splash in Chinese rice wine, add appropriate salt, monosodium glutamate and black pepper to season
1:39
6
Stir-fry until rice cake is dry and fragrant, add chopped shepherd's purse, stir well and remove from heat
2:01
