1. Wash the shrimp head and shrimp line, mix with a little starch and set aside;
2. Cut the rice cake into thin slices and cut other auxiliary materials for later use;
3. Appropriate amount of five-spice powder, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, half a tablespoon of dark soy sauce, and a little salt, stir well and set aside;
4. Put a little more oil in the pot, add the shrimp to the hot oil;
5. Fry until golden on both sides and take it out;
6. Pour out the excess oil, pour in the auxiliary ingredients except the chives and stir fry;
7. After sauteing, pour the rice cake and continue to stir fry;
8. Stir-fry for about 2 minutes, then pour in the fried shrimp and stir evenly;
9. Pour in a bowl of water and bring to a boil;
10. Bring to a boil, pour in the well-matched sauce, continue to boil over medium and low heat and simmer;
11. After the soup is almost dried, pour into the green onion leaves and stir evenly to get out of the pot;
Tips:1. You can also stir fry if you don't like fried shrimp;
2. It is recommended to use glutinous rice cakes for nian gao, which will not stick after being stewed;
3. You can also put coriander and so on before being out of the pot;
