1. The soup is ready on the bones.
2. Prepare rice cakes, crab sticks, mustard greens, and celery.
3. Slice large mustard greens and rice cakes, cut crab sticks into lozenge shapes, and cut celery into cubes.
4. Put the right amount of bones into the soup pot, add the right amount of warm water, and then add the mustard greens.
5. Cook until the mustard greens are soft and cooked.
6. Add the rice cakes and cook until soft.
7. The nian gao is soft and waxy with crab sticks.
Tips:Crab sticks are cooked as soon as they are blanched, and they will not be beautiful after they are cooked for a long time.
