Practice: 1. Cut rice cakes into long strips, shred onions, carrots and cabbage, and slice green onions.

2. Heat oil in a wok, sauté the onions, add the shredded carrots and continue to stir-fry.

3. Add 200ML of water, broth is even better; boil the water and add shredded cabbage and continue to cook.

4. Wait for the water to boil and then add the chili sauce, mix the chili sauce with the soup and vegetables; when it boils, add the rice cakes and continue to cook over medium-low heat.

5. When the soup thickens, add a pinch of salt, add 1 tsp of sugar, and then into the scallion; continue to stir fry for 1 minute.