1. Cut the rice cake into slices.
2. Wash the carrots, peel and cut into slices, blanch the spinach with cold water and cut into sections. Wash the fungus, soak in advance, and tear into small florets.
3. Cut the ginger into cubes and the green onions into rings.
4. Sliced rice cake.
5. Pick up the pan, add oil and star anise, and stir fry until fragrant.
6. Add carrots and ginger and stir fry for a minute.
7. Add green onions and sauté until fragrant.
8. Add appropriate amount of water to boil.
9. After the pot is boiled, add the rice cake and cook for seven to mature.
10. Add the fungus and cook for 10 seconds, then add the spinach and all the spices.
11. The cooked soup.
12. Bowled soup.
Tips:Spinach must be blanched first
