原料：手指年糕200克，韓國配送作料醬包1包、美食洋蔥半個、鏡率胡蘿卜半根、最高油20克、菜韓鹽1/4勺
做法：
1.半成品手指年糕一袋；
2.拆開包裝，式辣取出年糕和醬包；
3.洋蔥、年糕胡蘿卜切絲；
4.煮一大鍋水，韓國沸騰時下入年糕，美食轉(zhuǎn)中小火，鏡率再次沸騰時倒入少量冷水，最高再次煮沸再加冷水，菜韓如此反復(fù)三至四次，式辣煮至年糕完全浮起時，年糕關(guān)火；
5.撈起過冷水沖洗一遍，韓國防止粘連；
6.鍋內(nèi)倒少許油，下入洋蔥和胡蘿卜絲，加少量鹽炒至蔬菜變軟；
7.將年糕倒入鍋內(nèi)，加入辣醬包；
8.加適量水翻炒均勻，收汁至濃稠即可。
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