1. Prepare the ingredients, wash the carrots and remove the skin (very dirty)
2. Cut the rice cake into small pieces; cut the carrot into small hob pieces
3. Put water in a pot and boil, add the rice cakes and cook; cook until the rice cakes are all floating, remove
4. Mix the soy sauce, oyster sauce, and sugar in a small bowl
5. Add oil to the wok, add chopped green onion and fry for a fragrance; add carrots and stir
6. Use a spatula to add a small amount of water along the edge of the pot
7. Stir fry for a while, pour in the mixed sauce
8. Add appropriate amount of water, cover, and simmer for about 10 minutes; simmer until the carrots are broken but not soft, add the rice cakes
9. Stir-fry for a while, all the rice cakes are covered with the soup, and the pan is ready
Tips:If the rice cakes are fresh and soft, do not need to boil them first; do not stew the carrots until they become soft, and if they are heavy, put a proper amount of salt before boiling them.
