1. Marinate the shredded pork with cooking wine, salt and cornstarch for a while in advance, and fry in the oil pan until it changes color and is ready for use
2. Wash the cabbage and cut into shreds
3. Frying pan
4. Add cabbage and stir fry
5. Add the right amount of water and half a small box of thick soup treasure
6. After boiling, add the rice cake slices and cook together
7. Cook until the rice cake slices are soft, then add the shredded pork fried in advance
8. Bring to a boil again and add some salt to taste
9. Sprinkle some chopped green onion before cooking
10. Put it out of the pot and put it in a bowl, and then add a spoonful of crab noodles boiled with lard.
Tips:The thick soup has a bottom flavor, so the amount of salt should be controlled!
You can add a spoonful of lard if you don’t have crab noodles
