1. Soak the rice cakes, rinse and cut into thin slices;
2. Peel and shred cucumber, chop pepper, garlic, and chives for later use;
3. Put an appropriate amount of water and half a teaspoon of salt into the pot, boil the water and pour into the rice cake slices;
4. Cook until the rice cake floats and then pour in a little water and continue to boil;
5. Fished out cold water;
6. Pour 2 tablespoons of light soy sauce, 1 tablespoon of vinegar, half a tablespoon of sugar, and a little salt in a bowl and stir well; (after mixing, you can dip a little bit of chopsticks to try the taste)
7. Pour in the drained rice cake slices;
8. Add shredded cucumber, red pepper, chives, garlic, 1 tablespoon of sesame seeds, 1 tablespoon of barbecue ingredients (chili powder, cumin powder, five-spice powder mixture, etc.) for use;
9. Pour 2 tablespoons of oil into the pot and heat the oil until it smokes and puts out the fire;
10. Shake the frying pan to cool the oil slightly and pour it into the bowl;
11. Stir evenly with chopsticks and eat;
Tips:1. If you don't like spicy food, you can leave out hot peppers;
2. A little bit of Laoganma or chili oil can also be added to taste better;
3. If you like sweet and sour taste, you can also put in an appropriate amount of tomato sauce;
