Fried rice cake with shepherd's purse and shredded pork

There is an old local saying: shepherd's purse fried rice cake gets worse as you eat it. It means shepherd's purse fried rice cake tastes good. The more you eat, the more you want to eat. Shepherd's purse crude fiber, carotene, vitamin B and C are also the nutrients needed by the human body, so it is a kind of wild vegetable loved by people from ancient times to now. Although my hands were sore, I still took scissors with me when I went out to the suburbs. I saw those bright green shepherd's purse and wild onions growing in the fields. Dig some home! This time, the shepherd's purse was boiled and dried in two balls, both of which were weighed. This ball of 125g is used to fry rice cakes. (this recipe was made in April this year, but it was not released. I just found it today and quickly released it. Some viewers said that the shepherd's purse is gone now. But if you want to make a fresh shepherd's purse in spring for a long time, blanch it, dry it, divide it into small packets according to the amount of food per meal, and put it in the refrigerator for freezing, you can do this in summer.)

Main Ingredients

• Sesame oil few
• salt appropriate amount
• shredded meat 50g
• Rice cake 225g

Auxiliary Ingredients

• Raw smoke few
• vegetable oil appropriate amount
• Shepherd's purse 125g

1. Quickly blanch shepherd's purse in water. Add some salt and vegetable oil to the water to keep the shepherd's purse green and nutritious.2. Slice the rice cake thinly. If the ingredients are thick, add a little boiled water and simmer for threeorfour minutes.3. Fresh shepherd's purse can be used for a long time. After blanching, dry the water, divide it into small packets according to the amount of each meal, and put it into the freezer. Take as you eat.