Pickled Vegetable Rice Cake

Pickled Vegetable Rice Cake

　　Preparation Method: Boiling. Finely chop the pickled vegetables. Cut the rice cake into strips 0.5 cm wide and 5 cm long. Bring water to a boil in a pot, add the chopped pickled vegetables, and simmer for 2–3 minutes. Add lard, salt, monosodium glutamate, and minced ginger, then put in the rice cake strips and cook until done. Stir in cooked ham, simmer briefly, and sprinkle with chopped scallions before serving. 　　Flavor Profile: The soup is tangy and flavorful, with a fragrant, tender texture. 　　Key Technique: It’s best to use Xingren rice cake. (Anshun)