Wash and drain the arugula, cut the 3-4 mm thick slices of the rice cake, slice the mushrooms, and cut the chopped green onion.
Add a small amount of cooking oil to the frying pan and fry the rice cake pieces to golden on both sides.
Put the rice cake to the side, add the chopped green onion mushrooms to the frying pan, add a spoonful of A Xiang Po spicy sauce to taste the mushrooms.
Spread the arugula on the bottom of the dish, cover the fried rice cake slices and mushrooms, and pour in the vinegar.
1. Arugula does not need to be fried in a pan, and tastes more delicious. The spicy sauce vinegar infiltrated into the arugula on the bottom of the dish is a delicious salad. 2. It is recommended to use Taiwanese black vinegar with aroma of plum. 3. The rice cake was purchased from the lower kitchen market, Yan Dashu, good taste.