1. Cut the rice cake into 1 cm thick square slices
2. Put a small amount of rapeseed oil in the pot, add the rice cake when the oil is 70% hot, fry the rice cake until both sides are slightly browned, remove and set aside
3. Put 3 spoons of salad oil in the pot, add white sugar, and observe the color while frying
4. When it's honey-colored, pour in hot water, add the rice cakes, and cook over medium-high heat
5. Sprinkle an appropriate amount of dried osmanthus in the middle of the cooking process to increase the fragrance. When the soup is thick, put it on a plate and sprinkle with an appropriate amount of dried osmanthus to garnish to increase the fragrance. Eat it while it is hot.
