1. Prepare the ingredients, wash the carrots and remove the skin (very dirty);
2. Cut the rice cake into small pieces;
3. Carrots are cut into small hob pieces;
4. Put water in a pot and boil, add rice cakes and cook;
5. Cook until the rice cakes are all floating, remove them;
6. Mix soy sauce, oyster sauce, and sugar in a small bowl;
7. Put the oil in the wok, add the chopped green onion and fry for a fragrance; add carrots and stir fry
8. Use a spatula to add a small amount of water along the side of the pot;
9. Stir-fry for a while, pour in the prepared sauce;
10. Add appropriate amount of water, cover, and simmer for about 10 minutes;
11. Stew until the carrots are broken, but not soft and rotten, and put in rice cakes;
12. 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.
