Description: The Korean-style spicy cabbage made three days ago is not much and tastes good, and it is just right to stir-fry rice cakes; This rain, when will it stop...
1. Slice the pork belly; Homemade or commercially available spicy cabbage cut into slices; Add syrup and an appropriate amount of water to the Korean hot sauce, dilute and mix well;
2. Stir-fry the pork belly first, depending on the fat and leanness of the meat, you can add no oil or less oil, and fry until the pork belly spits oil and breaks raw;
3. Pour in the spicy cabbage and pork belly and stir-fry together, add the Korean hot sauce and stir-fry well, because you also need to add rice cakes, you can add a little water depending on the soup;
4. Finally, add the rice cake strips and stir-fry and wrap in the sauce until the rice cake is soft.
Tips:
The pickled spicy cabbage and Korean hot sauce are seasoned, and there is basically no need to add seasonings; The amount of Korean hot sauce can be increased or decreased according to the weight of the taste...