1. Cut the rice cake into strips or slices.
2. Wash the squid, pull out the outer membrane, choose the non-smooth inner layer of the knife, cut the wheat ears, the blade is inclined at a 35-degree angle, and be careful not to cut through. Then change the diagonal straight knife to cut out a uniform line, do not cut through.
3. Cut into small pieces you like.
4. Boiling water
5. Roll out
6. Boil the rice cakes in a pot until soft, remove them.
7. Scallion, ginger, garlic
8. 1.5 tablespoons of Korean chili paste, melted with 200g of water.
9. Korean spicy cabbage amount
10. Put a little oil in the wok, stir the chives, ginger, garlic, add the spicy cabbage and stir fry a few times.
11. Pour the melted Korean chili paste.
12. Add the rice cakes and stir fry, cook for 3 minutes, turning with a spatula in the middle to prevent sticking to the pan.
13. Add the squid rolls when they are out of the pot, don't cook them for too long, they won't chew them for a long time. Cook for about half a minute.
14. When out of the pot, you can add blanched vegetables when out of the pot. The taste is amazing.
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