1. Wash Chinese cabbage and cut into thick strips, and cut carrots into thick strips.
2. Wash the sausage with warm water and cut into slices. Break the strips of rice cake or cut into strips.
3. Bring water to a boil in a pot, add the rice cake and simmer for 2 minutes.
4. Remove the drain.
5. Pour oil into the wok and stir-fry the sausages over low heat.
6. When the fat part becomes transparent, pour shredded carrots and stir fry.
7. Stir fry for a while and pour the cabbage.
8. When the cabbage is soft, pour the rice cakes and stir fry with a little water.
9. Add a spoonful of chili sauce when the rice cake is cooked.
10. Add chicken essence, a little salt and stir fry evenly.
11. Please eat!
Buy on JD
Buy on Amazon