1. Marinate the shredded pork with salt and cooking wine for a while,
2. Soak the flat tip in cold water for six hours. When soaking, you need to change the water several times, and change the water two or three times in the middle (you can cut it or tear it by hand and soak in the water)
3. Soak the pickled vegetables several times in clean water, squeeze out the water, and cut into pieces for later use;
4. Cut the two rice cakes into thin slices and raise them in clean water for later use.
5. Heat oil in a pan, add shredded pork, stir fry over high heat, and fry until the color is broken
6. Add the flat tip and stir fry, then add an appropriate amount of cooking wine, add the pickled vegetables, stir fry for 1 minute,
7. Pour in the rice cake slices, stir fry a few times, add an appropriate amount of boiling water, a teaspoon of white sugar, and cook for about 5 minutes until the rice cake slices are soft and waxy. (If you like spicy food, you can add dried red pepper and stir fry together.)
