1. Prepare ingredients, a piece of green onion, a carrot, and a bag of hot pot rice cakes;
2. Cut carrots into strips, the thickness is about the same as the rice cake, the rice cake is cut along the seam, and the green onion is chopped;
3. Put water in the pot, put an appropriate amount of salt, and 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 cakes in cold water;
7. Put Korean chili sauce in a small 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 explode 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 the right amount of water and stir fry continuously to avoid sticking to the pan. Season with the right amount of salt and serve.
Tips:The boiled carrots are basically cooked, and the rice cakes are easy to stick after they are soft. They should be stir-fried constantly during the frying process. The amount of sugar can be adjusted by yourself.
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