1. Prepare materials.
2. Fry the rice cakes over low fire.
3. Make two cuts at the root of the chicken wings and add the accessories to season and marinate.
4. Fry, lock the juice.
5. Add water, boil and simmer for 20 minutes.
6. Collect the juice at the end.
7. The rice cakes are topped with soup, which is super!
