1. Prepare rice cake slices
2. Add the rice wine and cornstarch to the shrimps in advance and let them stand for 1 hour. Prepare the bamboo shoots and green beans
3. Prepare water starch
4. After the water in the pot is boiled, add the green beans and bamboo shoots, blanch it, and pick it up
5. Pour the broth into the pot (I used ribs soup, you can also pour in water and add cooked oil and chicken to taste)
6. Pour the rice cake and cook until soft, add salt to taste, turn off the heat and transfer to a bowl
7. Pour oil in another pot
8. 5 minutes of heat, add the shrimp and fry until the color changes
9. Then add the diced bamboo shoots and green beans, stir-fry evenly, add salt and stir-fry well
10. Add a little boiling water
11. Finally thicken the starch with water
12. Add sesame oil, stir well and turn off the heat
13. Pour it on the rice cake and enjoy it after being out of the pot
Tips:1. Shrimp must be sizing first, so that it can remove fishy and make the taste more tender
2. The thickness of the rice cake slices should be evenly cut
