Recipe for Korean palace fried rice cake

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  1. Prepare ingredients.

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  2. Soak the rice cake strips in room temperature water until soft.

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  3. Slice pork neck (lean meat is acceptable) and add a spoonful of cooking wine , a spoonful of light soy sauce, a teaspoon of sugar, and a little pepper and marinate for ten minutes.

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  4. Marinate the meat slices and prepare the vegetables at the same time.
  Onions, carrots, and cucumbers are sliced ​​into slices.It doesn’t need to be too thin, about 2mm is enough.

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  5. Slice cabbage, king oyster mushrooms, and shiitake mushrooms, also about 2mm thick.

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  6. Sit on the pot and get oil.
  Heat the cold oil in the pan and add two slices of ginger.

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  7. Add the marinated lean meat and stir-fry for a while.

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  8. Add a teaspoon of sugar and stir-fry until cooked.

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  9. Add onions and stir-fry until onions become soft.

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  10.Insert the punch section.

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  11. Add rice cakes and vegetables other than cucumbers and stir-fry for one minute, add About 500 ml (about half of the ingredients in the pot) hot water.

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  12. Add the rice cake, cover the pot and cook for five minutes.

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  13.Open the lid, add the cucumber and stir-fry for a while.

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  14.Add one spoon of minced garlic, half a teaspoon of dark soy sauce, and two spoons of raw soy sauce Add a teaspoon of salt, a teaspoon of plum juice (you can also use oil instead), sprinkle a little pepper, and reduce the juice over high heat.
  The soup is almost gone, pour a few drops of sesame oil and thicken it into a thin layer.

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  15. Remove from the pan, plate and serve while hot.