Ingredients: 150 grams of rice cake, 150 grams of auxiliary ingredients, onions, 50 grams of bell pepper, 50 grams of zucchini, 80 grams of seasoning, salt, 2 grams of Korean hot sauce, 30 grams of vegetable oil, 15 ml of white sugar, 3 grams of beef powder, 3 grams of white sesame seeds, 3 grams of ingredients. Tips for cooking the sauce.

After Le Nong Tang Bao chops it, blend it into the soup to let the sauce layer by layer. How to make fried rice cakes 1. Shred the onions and green peppers, slice the zucchini, and cut the rice strips (rice cakes) in half 2. Boil the water in a small pot,

Add rice sticks and cook for about two minutes until the rice sticks swell and become soft, stirring a few times to prevent sticking. 3. Remove the rice sticks and set aside. Put the chili sauce into a small bowl, dilute it with rice stick soup and stir evenly. 4. Add some vegetable oil to the pan

, add side dishes and stir-fry until fragrant, add rice sticks and mix well 5. Pour in the diluted chili sauce 6. Add beef powder, salt and sugar to taste, cook until the soup thickens, sprinkle with white sesame seeds and turn off

Fire Bonus Tips: Add the thick soup dumpling when you start cooking the sauce. Use a knife to chop the thick soup dumpling and let it fully blend into the soup, making the sauce layer by layer smooth and flavorful.