1. Put the shrimp in a bowl, add 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 1 teaspoon of high wine, pickle and set aside, dice the carrots, and cook the rice cake until it is cooked through, scoop it up;
2. Rinse with clean water to reduce the viscosity of the soup;
3. Put water in the pot, put Korean spicy cabbage, simmer for about 15 minutes, let the spicy cabbage taste, then add green beans, corn, carrots, and cook for about 5 minutes;
4. Pour the shrimps and rice cakes, bring to a high heat until the shrimps are just cooked, then reduce the heat, sprinkle in 1/2 teaspoon of pepper, 1/2 tablespoon of sesame oil, 1 teaspoon of chicken essence (can be omitted), and stir for a few times.
Tips:1. Use Lenghe after the rice cake is cooked to reduce the sticky feeling when making the soup;
2. The ingredients can be organized according to your favorite materials, such as bacon, sausages, luncheon meat, etc., and vegetables can also be your favorite greens.
