Add two mushrooms to the cabbage, which is delicious enough to keep your nose fresh. With the tender rice cake, it becomes soft and tender after boiling, and the fragrance of soup and water permeates, and every spoonful has a solid sense of fullness.

Materials?

Chinese cabbage 200g

2 mushrooms

Rice cake 150g

Shredded pork 100g

Salt 2g

Soy sauce 1 spoon

Cooking wine 1 spoon

Appropriate amount of shredded ginger

Scallion right amount

Appropriate amount of starch

Appropriate amount of white pepper

2 tablespoons vegetable oil

Proper amount of salt

Proper amount of soy sauce

How to make rice cake soup with shredded Chinese cabbage?

200g shredded Chinese cabbage, 2 sliced mushrooms, and 150g sliced rice cake for later use.

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100g shredded pork, add 2g salt, 1 spoon soy sauce, 1 spoon cooking wine, appropriate amount of shredded ginger, chopped green onion, starch and white pepper, and marinate for 15 minutes.

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Pour 2 tablespoons of vegetable oil into the pot. When the oil is hot, add the marinated shredded pork and quickly slice it until the shredded pork turns white.

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Continue to add shredded cabbage and mushrooms to the pot and stir-fry for a while.

Add 500ml water to the ingredients, add appropriate amount of salt and soy sauce to taste after boiling, add rice cake slices after boiling again and cook for 3 minutes.

The shredded Chinese cabbage rice cake is finished!