1. Soak the rice cakes in water for 30 minutes.
2. Green pepper and carrot slices.
3. Cut chicken thighs into cubes and add starch salt to sizing.
4. Put oil in the pot to heat up.
5. Add the diced chicken and slide it until the flesh is whitish, remove and set aside.
6. Leave the bottom oil in the pot and fry the bean curd sauce.
7. Add the loose chicken and stir fry.
8. Add carrot slices and continue to stir fry.
9. Add cooking wine, sugar, soy sauce and stir-fry evenly.
10. Add the rice cake slices and stir-fry with a little water to make the soup until it is dried.
11. Add green pepper and stir fry evenly.
12. Add salt chicken essence to season.
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