1. Prepare materials.
2. Cut green onion, shredded ginger, and Chaotian pepper.
3. Sliced Ningbo water mill rice cake.
4. Heat the pan with cold oil, add ginger onion and chili to explode the aroma, add meat and stir-fry evenly.
5. When the meat filling changes color, add pickled cabbage shreds, a little chicken essence, and sugar to taste and stir fry evenly.
6. Add an appropriate amount of water to a boil.
7. Add the pieces of rice cake to a boil over high heat. Cook for five or six minutes on medium heat. The rice cake will be cooked when it floats on the water. The pickled vegetables is salty.
8. It was served, it was spicy and soft.
