Da Jiujia (Yunnan Rice Cake Stir-fry)

Name: Da Jiujia (Yunnan Rice Cake Stir-fry)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 420 g rice cake (cut into diamond slices); 60 g ham (cut into thin slices); 60 g fresh tomato (cut into small chunks); 250 g meat broth; 100 g fresh pork (cut into thin slices, seasoned with refined salt and cornstarch slurry, marinated); 30 g sour chili paste; 1 hard-boiled egg (boiled in cold water, peeled, cut into thin slices); 20 g salted soy sauce; 50 g scallion white segments; 10 g cornstarch slurry; 50 g spinach (picked, washed, cut into segments); 360 g lard (used in batches); 5 g refined salt; 80 g pickled cabbage (washed, shredded); 2 g MSG

A renowned dish from Tengchong, Yunnan, stir-fried rice cakes tossed with sliced meat, ham, and tomatoes. Bright in color with a savory-sweet flavor.

35 min

Easy

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Ingredients

rice cake (cut into diamond slices) 420 g

ham (cut into thin slices) 60 g

fresh tomato (cut into small chunks) 60 g

meat broth 250 g

fresh pork (cut into thin slices, seasoned with refined salt and cornstarch slurry, marinated) 100 g

sour chili paste 30 g

hard-boiled egg (boiled in cold water, peeled, cut into thin slices) 1

salted soy sauce 20 g

scallion white segments 50 g

cornstarch slurry 10 g

spinach (picked, washed, cut into segments) 50 g

lard (used in batches) 360 g

refined salt 5 g

pickled cabbage (washed, shredded) 80 g

MSG 2 g

Instructions

Ingredient Preparation

Cut the rice cake into diamond slices. Cut the pork into thin slices, add 1g of refined salt and water starch slurry, mix well and marinate. Cut the ham into thin slices, cut the tomato into small chunks, shred the washed pickled cabbage, and cut the cleaned spinach into segments.

Stir-fry Rice Cake and Blanch Pork

Heat the wok, pour in 20g of lard and heat until hot, add the rice cake slices and stir-fry briefly until soft, then transfer to a plate. Heat the wok again, add 280g of lard and heat until hot, slide the pork slices into the wok to blanch in oil, then drain into a colander.

Mix, Stir-fry and Serve

Heat the wok, pour in 60g of lard and heat until hot, add scallion segments and stir-fry until fragrant, then add tomato and spinach and stir-fry. Add the pork slices, ham slices, and hard-boiled egg, then add sour chili paste, MSG, 4g of salt, salted soy sauce, and 50g of meat broth. Finally add the rice cake and stir-fry evenly before transferring to a serving plate. Boil the pickled cabbage and remaining meat broth into a bowl of sour cabbage soup, and serve alongside.