Ingredients: chafing dish rice cake (half a bag), sweet potato (half a bag) and squid (half a bag).
Seasoning: onion (half a spoonful), Korean hot sauce (three spoonfuls), tomato sauce (three spoonfuls), salt (one spoonful), chicken essence (half a spoonful) and sugar (one spoonful).
Steamed bread:
1, onion wide silk.
2, sweet potato peeled and cut into strips.
3. Squid cutter.
4. Cut the rice cake into strips and boil water in the pot to soften the rice cake.
5. Soak the rice cake in cold water for later use.
6, squid drowning.
7. Heat oil in the pot and fry sweet potatoes in the pot.
8. Take out the sweet potato after frying.
9. Leave the oil in the pan and fry the onions.
10, add squid.
1 1, add Chili sauce and stir well.
12, squeeze in ketchup.
13, add appropriate amount of water to boil, then add rice cakes and add salt.
14, a little sugar, cover the pot with a shovel every few tens of seconds to avoid rice cakes sticking to the pot.
15, half of the soup left, add sweet potato.
16, stir-fry constantly, and add a little chicken essence when the soup is thick.