Some people may think that this is not fried rice cake, but I am proud to say that this rice cake is unique to our hometown. I remember when I was in college, I was homesick and ordered fried rice cakes, but I came up with a plate without soup. I was still very puzzled at that time. Later, I learned that no matter where I go, I can’t eat fried rice cakes with soup. I can only eat them in my hometown. I’ve eaten them since I was a child. It’s my mother’s taste. In our place, those who don’t fry and put soup directly are called tangnian cake, those who have fried and then have soup are called fried Nian cake, and those who have not fried and dried are called baked Nian cake, ha ha! If you can recognize this fried rice cake at a glance, we must be fellow villagers? Really?

Ingredients

300g rice cake
1 egg
100g shredded pork
1 winter bamboo shoot
100g sauerkraut
2 tablespoons cooking wine
2 tablespoons soy sauce
A little salt
2 garlic

Directions

Step 1
Peel the winter bamboo shoots, rinse them with water and cut them into strips.

Step 2
Add a little salt to the egg, add a little oil in the pot and spread it into an egg skin.

Step 3
Cut the egg skin into silk. I cut two kinds, thick and thin.

Step 4
Add a little salt, cooking wine and soy sauce to shredded meat, stir well, marinate and set aside.

Step 5
Sauteed sauerkraut.

Step 6
Cut the rice cake into strips and wash.

Step 7
Heat the oil in a hot pot, fry the snow vegetables first, then add the New Year cake, and stir fry until semi soft.

Step 8
Continue to add winter bamboo shoots and stir fry.

Step 9
Add garlic and stir fry.

Step 10
Finally, add an appropriate amount of water, just before the New Year cake, put in the pickled shredded meat, add an appropriate amount of salt, cooking wine and soy sauce to taste, cover the pot, boil the water and bring it out. It tastes very delicious.