How to stir-fry glutinous rice balls with pickled vegetables

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  1. Mince the green garlic leaves, chop the sauerkraut, the sauerkraut is from Wujiang!

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  2. Apply flour to the glutinous rice balls, not too much starch!

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  3.Put oil into the pot and heat the oil.The oil temperature must be high, otherwise the glutinous rice balls will stick together easily and burst.Place the glutinous rice balls in the pot over high heat, then turn to low heat.Stir the glutinous rice balls in the pot from time to time, but not too much.Wait until the glutinous rice balls float and become larger.The surface is golden brown before serving.

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  4. Do not leave the oil pan for a long time or it will become black.So the photo is blurry, just fry the glutinous rice balls like this.Because I ate it myself.It didn't take too long to explode.It doesn't look good on the surface either.

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  5.Put dried chili peppers and minced garlic into the pot.Stir out the aroma and add a little sugar, a little chicken essence and salted sauerkraut.A little red oil.Spoon and cool twice.Add the blistered glutinous rice balls and minced garlic leaves to the pot, turn off the heat and stir-fry for a few times before serving.Will make it for guests next time.Take a nice photo to add to it! I've been too busy recently.I don’t have time to take photos and post the recipe.