1. Chop meat, sauerkraut, ginger, chili, and chives for later use;
2. Knock the eggs into a bowl, add a little salt and stir to disperse;
3. Thinly sliced rice cake;
4. Pour an appropriate amount of oil into the pot, add shredded ginger and shredded pork;
5. After the stir-frying has changed its color, add the chili and sauerkraut and continue to stir-fry;
6. Pour the rice cake cubes and continue to fry for 2 minutes;
7. Pour in 2 bowls of water and soft tofu, bring to a boil on high heat, simmer on medium and low heat;
8. Brush the electric baking pan with thin oil and pour the egg liquid;
9. Fried yellow on both sides;
10. Take out and cut into strips for later use;
11. Adjust half a bowl of water starch;
12. Pour in soy sauce, salt, chicken essence, salt and other condiments, and mix well;
13. Pour water starch evenly around the side of the pot, and stir again evenly;
14. Pour in egg skins and cook for half a minute;
15. Pour in the chopped green onion, stir evenly and get out of the pot;
Tips:1. Water starch can be put or not put according to your own preferences;
2. The eggs can also be placed directly;
3. If you want the egg skin to taste, you can cook it for a long time, or put it together with chives;
4. The rice cakes are recommended for japonica rice cakes, which are not sticky;
