1. Two slices of Chaozhou sauerkraut for use.
2. Wash and slice the Chinese cabbage and carrots, and slice the rice tofu for later use.
3. Cut green onion into sections, slice ginger, and cut sauerkraut into small pieces for later use.
4. Put the oil in the pot and sauté the ginger slices and shallots, add the carrots and cabbage, and stir-fry the sauerkraut, then add some water.
5. When the water in the pot is boiled, pour in the rice tofu and cook for 2 minutes until the rice is heated through.
6. Add the right amount of salt, chicken powder and thin water starch and cook for a while, add the green onions, stir-fry and put it into a deep dish.
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