Clean the wild onions and cut them into sections. Cut the rice cakes into strips, the spring bamboo shoots into diagonal strips, and the lean meat into shreds. Add a little salt, cooking wine, and cornstarch and mix well.

Put the shredded pork into the hot oil pan and fry first. After the shredded pork changes color, add the bamboo shoots and stir-fry, then add the rice cake and stir-fry evenly.

Find a bowl, pour equal amounts of soy sauce, cooking wine, and sugar into it and stir evenly to make a sauce.

Pour the oil into the pan, heat over high heat and turn to low heat

Put the rice cake slices into the pot and stir-fry for a while. The rice cakes may stick to each other during the stir-frying process, but don't worry.

Pour in the prepared sauce, add an appropriate amount of boiling water and simmer for two minutes. Finally, add the wild onions and stir-fry evenly.

Pour water into the pot and turn on high heat to collect the juice. In this step, pay attention to collecting the juice until it is thick. Do not collect it for too long to avoid burning.