Seasoning: Korean sweet and spicy sauce, white sugar (don't put it if you don't like it too sweet), a little salt.
Practice: 1. Wash Chinese cabbage, carrot, onion, chives and tenderloin, shred Chinese cabbage, onion and tenderloin respectively, slice carrot and chives, and prepare all materials for later use.
2. Pour a little oil into the wok, heat it, add shredded onion and saute until fragrant, then add carrot slices, and then add shredded pork in the center of the wok. After the color of shredded pork changes, pour in the right amount of water. At this time, add the cabbage, boil it, then add the sweet and spicy sauce, add some sugar and salt if necessary, stir well, continue to cook, add the rice cake slices, and take the juice out of the pot after the soup is thick.