Cut the potatoes into thick slices, soak them in salted water (1 tbsp salt) for 15 minutes to remove starch, then drain.

Cut the fish cakes into bite-sized pieces and blanch them briefly in boiling water.

Chop the green onion, onion, green chili peppers, and carrot into small pieces.

Heat vegetable oil in a pan, add potatoes, carrots, and onions, and stir-fry. Add 2 tbsp soy sauce, 2 tbsp cooking wine, and 2 tbsp sugar, mix well, cover, and cook on low heat until the potatoes are tender.

Once the potatoes are cooked, add the fish cakes, 2 tbsp soy sauce, and 2 tbsp chili powder. Stir well to combine.

Add the green onion, green chili peppers, and 2 tbsp corn syrup. Stir to combine and adjust the sweetness to your preference.