1. Cut the garlic sprouts into sections, the leeks into sections, the carrots into long slices, and the Shanghai green into sections. Set aside.
2. The finger rice cake is in one piece. Break it apart. If it is not easy to break, use a knife to slide a mouth along the mark on the head and break it again.
3. 3. Heat up the pan, heat the oil, and stir-fry the vegetables together. Because there are garlic sprouts, onion and ginger are not used. Stir-fry for a minute or two, add the rice cakes, the rice cakes are a bit soft and add water, (actually you can use It’s a big fire without adding water. I think I have a baby in my house, so it’s less soft.) Put in light soy sauce and cook for 4-5 minutes. If you turn it over from time to time, the rice cake will stick to the pan. Add salt and chicken essence and it can be out of the pan. .
