Slice the fish cake and blanch it in boiling water for 30 seconds.

Slice 1/2 onion into thin strips.

Slice 1/4 carrot into thin strips.

Heat a pan with adequate cooking oil and sauté minced garlic until fragrant.

Add the sliced fish cake to the garlic oil and stir-fry.

Add 1 tbsp sugar and stir to coat the fish cake evenly.

Add the sliced carrot and stir-fry until partially cooked.

Add the sliced onion and stir-fry until softened.

Add 4 tbsp soy sauce and stir well.

Add 4 tbsp water and continue stir-frying until the fish cake turns golden brown.

Turn off the heat and add 1 tbsp corn syrup, mixing thoroughly.