2. Wash the Chinese cabbage and cut it into small pieces. The rice cake is also washed and cut into pieces. At this time, cut the ginger slices and get ready, because it is more delicious with ginger slices.

3. Turn on a small fire, pour the prepared oil into the pot, and add ginger slices at the same time, and burn to about 80 degrees.

When the oil is warm, ginger slices are fried in it for a long time until they turn white.

5. Then, pour the cut green Chinese cabbage into one side of the pot and keep stirring.

6. Add the prepared salt. The amount of salt can be adjusted according to taste, but it must not be too much.

7. Stir-fry the fire for a few times to soften.

8. Pour in the cut rice cake and stir fry for about 2 minutes.

9. Pay attention to stir-fry the rice cake back and forth with medium heat for a few times and stir-fry until soft.

10. Add yellow rice wine. This amount must be less than 5g.

1 1. If you don't like the taste of wine, you can leave it.

12. Add soy sauce and stir fry, and adjust the color of the rice cake.

13. Pour a proper amount of boiling water. If you like more soup, please pay attention to the amount of seasoning. There is not much soup here, just right.

14. After the soup and rice cake are mixed and boiled, remember to turn off the fire and add monosodium glutamate, which will be fresher. Stir-fry for the third time and serve out.