1. Bankai rice cake (so difficult, I cut it with a knife)
2. After the water is boiled, put the rice cake in the water and cook until it floats. (Just cooked, don’t cook for too long)
3. Drain the water after cooking.
4. Put an appropriate amount of oil in the pot and heat it up. (Same as stir-fry)
5. Pour the rice cakes and stir well.
6. Pour in 2 tablespoons of osmanthus sugar and continue to stir well.
7. Put an appropriate amount of water to avoid sticking the pot (about 10 grams of water, not too much water is needed, just turn off the fire immediately after frying the water)
8. Serve and eat.
