1. Prepare the green cabbage and rice cakes to be used. After preparing the portions, be sure to wash them. Wash the Chinese cabbage and cut it into small pieces. Wash the rice cake and cut it into slices. At this time, you should also cut and prepare the ginger slices, because adding ginger slices will make it more delicious.

2. Turn on low heat, pour the prepared oil into the pot, add ginger slices at the same time, and heat to about 80 degrees. When the oil is hot, fry the ginger slices in it for a while until it turns white. Then, add chopped green cabbage to one side of the pot and stir-fry constantly.

3. Add the prepared salt. The amount of salt can be adjusted according to taste, but it must not be too much. Stir-fry over high heat for a few times until soft. Pour in the cut rice cakes and stir-fry together for about 2 minutes. Pay attention to stir-frying back and forth over medium heat a few times until the rice cake is soft.

4. Add rice wine. The amount must be small and cannot exceed 5g. If you don’t like the smell of alcohol, you don’t have to put it in. Add soy sauce and stir-fry to adjust the color of the rice cake. Pour in an appropriate amount of boiling water. If you like more soup, pay attention to adding more seasonings. Don’t use too much soup here, just an appropriate amount. After the soup and rice cakes are mixed together and boiled, remember to turn off the heat and add MSG to make it more fresh. Stir-fry at the end and serve it up.