1. Just boil the rice cake strips a little, and then tear them into small pieces by hand.

2. Add 2 bowls of water (only water, no oil) to the wok, which is almost the amount of water for frying a plate of rice cakes. Dig two spoonfuls of Korean Chili sauce and Korean Chili powder (the kind of coarse Chili powder used to make kimchi). In fact, this kind of Chili powder is not particularly spicy, but the color is particularly red and beautiful. Add it according to how spicy you eat. The hotter the rice cake, the better it tastes.

3. After the water is boiled, add mushrooms and rice cakes to continue cooking. Add seafood chop suey, if not, put some favorite shrimp, squid and so on. , or don't put it.

4. When it is almost dry, add pickles and your favorite vegetables. Then sprinkle with salt, sugar and fish sauce to taste.

5. When the soup thickens, pour in a tablespoon of olive oil and stir well.