Fried shanghai Nian Gao

Ingredients :
1 pkt dried nian gao (200g) or
1 pkt 500g fresh nian gao (from korean grocery shop)

(A)
1 tbsp minced garlic
25g mini dried shrimp - soak, drain


(B)Cut into strips
200g lean pork or belly
10 nos black mushroom

(C)
100g chinese wong bok - cut into strips
1 tsp tongchai - soak, wash, drain
1 small chinese leek - shred - optional

(D) - Seasoning
1 bowl water
1/2 tsp salt
1/2 tsp sugar
1 tbsp sesame oil
1 tbsp light soya sauce
1 tsp chicken granule

Method :

If you are using dried nian gao, soak it overnight or at least 10 hours. Drain.
If you are using fresh nian gao, no need to soak. Can use immediately.

Heat oil in wok, stir fry nian gao for a while. Dish Up.
Put another spoon of oil, add in (A). Fry till fragrant.
Add in (B). Stir till cooked.
Add in (C). Mix well.
Add in pre-fry nian gao and mix well.
Add in (D) seasoning and simmer for est. 10 mins till soft. Covered.
The mixture will dry up and have a sticky texture.

Dish out and served with chinese seaweed.(optional)