FishYearCake

Main ingredients: 150 grams sliced year cake, 50 grams lean pork meat, 50 grams carrot,and an appropriate amount of black fungus (soaked and drained in advance);7|RadishRadishis also cut into small cubes, diced red pickled peppers are minced;Soak the black fungus to drain and chop finely, wash and dice the carrot;Fry a mixture of soy sauce, chicken powder, salt, sugar, vinegar, and water starch in a bowl for fish-flavored sauce;

Blanch the year cake in boiling water until half-cooked (about 3 minutes), then drain;13|Minced ginger and garlic are fried with minced pork meat until it changes color, remove from heat after draining;4. Add oil to the pot, fry minced peppers, ginger, and garlic until fragrant, add diced carrots for a minute, then add chopped black fungus;5. Mix cooked year cake and previously stir-fried pork with these ingredients, add a little chicken broth or water, cook for about 2 minutes;6. Add green onion, pour in fish-flavored sauce, mix evenly before serving.Sugar,Vinegareach to taste;

Method:

1. Rinse and dry the lean meat, cut into small cubes, mix with a little cornstarch and cooking wine.Soak theblack fungus, remove the stem, wash and chop finely,radishalso cut into small cubes, chop the red chili peppers without seeds into fine pieces;Mix an appropriate amount of light soy sauce, chicken powder, salt, sugar, vinegar, water starch in a small bowl, mix evenly to make the fish-flavored sauce.

2. Put the mochi in boiling water until it is about seven-tenths done (about 3 minutes), then remove and drain.

3. Heat the wok with oil, add the lean meat cubes, stir-fry until they change color, then remove and set aside.

4. Add more oil to the wok, add the chili peppers and ginger and garlic, stir-fry until fragrant, then add the radish cubes, stir-fry for about a minute before adding the black fungus.

5. Add the cooked mochi and the previously stir-fried meat cubes, stir-fry evenly, then add somechicken brothor water, cook for about 2 minutes.

6. Add scallions, pour in the fish-flavored sauce, stir-fry evenly before serving.