1. The winter bamboo shoots are cooked in a pressure cooker for later use, and the soup of the bamboo shoots is reserved
2. Slice the rice cake, shred the boiled winter bamboo shoots, and chop the pickled vegetables
3. Boil water in a pot, add rice cakes and pickled vegetables
4. When the rice cake is almost cooked, add shredded winter bamboo shoots and cook for a while.
5. After the rice cake is cooked, it can be out of the pot
Tips:Cook the pickled vegetables first, so you can put less salt.
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