1. Ingredients: rice cakes.
2. carrot.
3. Unpack the rice cakes, take out 200 grams and place them on the chopping board and cut them for later use.
4. Wash the carrots and peel them.
5. Put it on the chopping board and cut into thicker silk, set aside.
6. Then, put the cut rice cakes in boiling water, blanch them, and remove them.
7. Pour the cut carrots into boiling water, blanch them, and pick them up.
8. Pour the oil in the saucepan to heat, add the blanched carrots and stir fry.
9. Next, stir fry the rice cakes.
10. Then, add the right amount of salt and chicken essence.
11. Stir-fry well and serve.
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