1. Prepare materials.
2. Cut the pork into slices, add half a spoon of salt, half a spoon of cooking wine, and marinate for 10 minutes.
3. Put water in the pot and bring to a boil.
4. Add the rice cake and cook until soft.
5. Remove and set aside.
6. Heat the pan with oil and add the meat slices.
7. Stir fry until the color changes.
8. Put in rice cakes.
9. Add half a tablespoon of salt, a little water and stir fry for a minute.
10. Add half a spoon of chicken essence and stir-fry evenly.
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