1. Sliced rice cake for later use
2. Cut pen tube fish into sections, ginger, pork belly, slices, carrots, kohlrabi, onions, shredded, minced parsley, set aside,
3. Add oil in a hot pan, then add pepper to stir up the aroma, do not put the pepper in the pan
4. Stir the ginger slices for a fragrance
5. Then add onion and stir fry to create a fragrant flavor
6. Add the meat slices and stir fry until the meat slices change color
7. Then add carrots, rutabaga, add some salt, and continue to stir fry
8. Then add the pen tube fish and stir fry until the pen tube fish is discolored, add an appropriate amount of water, and cook for five minutes
9. Taste the soup, add light soy sauce to taste, spread the rice cakes evenly on the soup, cover and cook for three minutes
10. Cooked rice cake, soft
11. Continue to stir fry to collect the juice, add coriander at the end, and stir well to get out of the pot
Tips:Seafood comes with some salty taste, so add salt in moderation
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