1. Water mill rice cakes, two
2. Small green vegetables, a small handful
3. Carrot, one piece
4. Small peeled potatoes, one
5. Sliced rice cake, thin as shown
6. Shred carrots,
7. Shred potatoes
8. About a spoonful of hot oil in the wok
9. Stir-fry the cleaned small greens, and put them on the plate temporarily (I am worried that the color will be too ripe if it is not out)
10. Add a little less oil and stir-fry the carrots.
11. Add potato shreds and stir fry until the ingredients are broken
12. Pour in small green vegetables and mix
13. Add a little salt to taste
14. Add the rice cake slices and stir fry until soft
15. Add a little light soy sauce to taste,
16. Stir fry until the rice cake becomes soft
17. Out of the pot and plate
18. You have to eat it while it's hot, the wrapper will harden when it's cold.
