1. Preparation materials, a piece of green onion, a carrot, a bag of hot pot rice cakes
2. Cut carrots into strips, about the same thickness as the rice cakes, cut the rice cakes along the seam, and chopped green onions
3. Put water in the pot, put a proper amount of salt, blanch the carrots first after boiling the water
4. Cook the carrots until they are almost cooked and remove
5. Add the rice cake and cook until the rice cake becomes soft
6. Soak the fished rice cake in cold water
7. Put Korean chili sauce in a bowl and add a spoonful of sugar
8. Put a little water and mix thoroughly
9. Put an appropriate amount of vegetable oil in the wok, add chopped green onion to burst the fragrance
10. Add the carrots and stir fry for about 2 minutes
11. Add the drained rice cake and stir fry
12. Put in the prepared Korean chili paste
13. At the same time, put in an appropriate amount of water and stir fry to avoid sticking to the pan, add an appropriate amount of salt for seasoning, and serve.
Tips:The boiled carrots are basically cooked, and the rice cakes have been boiled until they are soft. They must be stir-fried continuously during the frying process. The amount of sugar can be adjusted by yourself.
