Tools/materials: 650g rice cake, instant sauerkraut 1 bag, diced chicken 1 bowl, 4 slices of ginger, appropriate amount of onion, appropriate amount of refined salt, appropriate amount of white pepper, appropriate amount of chicken essence and rice cooker.

1. Prepare the ingredients used, including instant sauerkraut, rice cake strips, diced chicken and ginger slices.

2. Select the time and temperature of Mibo cooking pot, adjust the temperature to 120 degrees, adjust the time to 10 minutes, and reverse to 1, then cover the pot and add oil, and stir-fry Jiang Mo and diced chicken for 3 minutes.

3. Then add clean water and use warm water, which makes it easier to boil.

4. After the soup is boiled, add rice cakes and instant sauerkraut, add refined salt according to personal taste, and season with cooking wine.

5. Half a minute before the end of cooking, add onion and white pepper to taste and decorate.

6. In this way, diced meat, pickled cabbage and halogen are finished.