Blanch the rice cake lightly in boiling water for about 2 minutes.

While the rice cake is blanching, slice the garlic, remove the seeds and chop the peppers thickly, slice the carrots long, and cut the remaining pork ribs long and marinated and marinated.

When the rice cake is blanched, it is supported by a sieve to remove starch slightly in cold water, and a little bit of sesame oil and soy sauce are added to make it greasy.(Helps rice cake not to stick while stir-frying vegetables)

Mix according to the weight of the sauce to make the sauce.

Grease a deep pan with cooking oil and stir-fry garlic first.

Stir-fry garlic, add meat, and stir-fry over medium heat.

When the meat is fully cooked, add carrots and peppers and stir-fry over medium heat.

When the carrot bends slightly, add the seasoning.

When the seasoning starts to boil, add the blanched rice cake and stir-fry it and boil it over high heat.

If the seasoning is boiled down to a certain extent and the rice cake color is brown, turn off the heat and put it nicely.