STEP 1/9
Turn on the heat in a frying pan and add 60g of butter.
STEP 2/9
When the butter is all melted, add the Vienna sausage.
(Cut the Vienna sausage into 3 pieces.)
STEP 3/9
Add the fish cake and stir-fry it for 2 minutes.
(Square fish cake can also be replaced.)
STEP 4/9
Put in the rice cake soup and stir-fry it until the sun sets.
STEP 5/9
Add the sauce and stir-fry for a minute.
STEP 6/9
Add green onions and onions and stir-fry for 1 minute.
(If you stir-fry it for a long time, the vegetable's breath dies and the texture of the vegetable becomes mushy
STEP 7/9
Reduce heat to low and sprinkle mozzarella cheese evenly.
STEP 8/9
Cover and wait for about a minute.
If you waited for a minute and it didn't melt, put the lid back on and wait for 30 seconds.
STEP 9/9
Open the lid and sprinkle the parsley powder when the cheese is all melted.
If rice cake soup is stored in the freezer, soak it in water for about an hour.