1. Wash the carrots and cut into shreds. After the chicken is shredded, add a little salt and pea flour and mix well. Cut fungus, lotus white, and Piaoerbai into pieces.
2. Cut the garlic into granules, chop the Pixian watercress, and cut the shallots into sections for later use.
3. Mix the bean paste, chili powder, light soy sauce, sugar, garlic, and a little water to form a sauce for later use.
4. Put an appropriate amount of water in the pot, pour in the sauce and stir evenly, add corn oil after it is boiled over high heat.
5. Put in rice cakes.
6. Cook over medium heat for about 5 minutes until the rice cake floats.
7. Add fungus, carrots, lotus white, piaoerbai, chicken, and pepper, stir fry until cooked.
8. When the soup is thick, add the scallions and stir-fry evenly.
9. Finally, sprinkle with white sesame seeds and serve on a plate.
Tips:Because I like to eat vegetables, I put them in Doha.
