Hotpot rice cake: 450 g-Green pepper: 1-Onion shred: 1/3-Carrot: 1/2 root-Celery: 1 root-Cucumber: 1/2 root-Korean hot pepper sauce: 45 g-Salt: 5g-sugar: 3g-water: 300ml-vegetable oil: 15ml
Step 1: Prepare the materials. Hotpot rice cakes are soaked in water, shredded onions, green peppers, carrots, cucumbers, and celery into sections.
Step 2: Add oil to the pot. When the oil temperature is 40% hot, add onion shreds, stir fry over medium and small heat. Then add green pepper, cucumber, and carrot shreds to the pot. Stir fry for about 2 minutes.
Step 3: Pour water into the pot. After the high heat is boiled, turn to medium and low heat and add the spicy rice cake sauce and stir fry. After the sauce is evenly mixed, add the rice cake sticks, cook for 5 minutes on medium heat, add salt and sugar to stir, continue Cook over medium-low heat until the rice cake sticks become soft and the soup becomes thick.