1. Materials are ready.
2. Cut the rice cake into small pieces and cook in a pot until it is soft and remove it to cool.
3. Heat the bottom oil in the pot. If you are not afraid of high calories, you can use lard, if you are afraid, then forget it.
4. Nowadays, the oil temperature is low and the rice cakes are quickly stir-fried. If the oil temperature is too high, the rice cakes will stick to the pan.
5. Add 3 tablespoons of osmanthus sugar and stir fry.
6. Add sugar.
7. Add a little huadiao wine and stir fry.
8. Stir fry until the sugar is evenly melted and ready to be out of the pan.
Tips:1. The rice cakes should be boiled until they are soft and then fried.
2. It is best to start frying rice cakes with low-temperature oil.
