Ingredients: rice cake slices, high soup, Undaria pinnatifida, all kinds of pickles, a little cabbage, coriander, garlic and salted Pleurotus nebrodensis (these are the materials I use, and I can also match some vegetables I like to make soup according to my own preference)

Practice: 1. Chop garlic, pickle, diced cabbage, diced Pleurotus nebrodensis, diced Undaria pinnatifida, soaked, chopped parsley and minced for later use.

2. Add a little oil to the pot, heat it, stir-fry the minced garlic, add pickled vegetables and stir-fry until fragrant, and then continue to add Pleurotus nebrodensis to stir-fry until fragrant.

3. Add the prepared soup stock (according to the number of people, add soup stock, and if there is no soup stock, you can use chicken essence and thick soup treasure instead) to boil.

4. Put the rice cake slices into the boiled soup, then add the Undaria pinnatifida, boil and cook for about 3 minutes until the rice cake is cooked.

5. Cook a proper amount of salt, please taste it before adding salt, serve it out, and sprinkle coriander in the bowl.