Steps

1. Peel and julienne the carrot into 1-2mm thick strips. (Key Tip!) Slice thinly to ensure they cook and crisp up well.
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2. Place the sliced carrot in a bowl, add 1/3 tsp salt, and gently massage it to soften the carrots.
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3. Let the salted carrots sit for about 5 minutes, then firmly squeeze out the excess water by hand.
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4. Add 3 tbsp all-purpose flour to the squeezed carrots and mix well until no dry flour remains.
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5. Heat 5-10g butter in a frying pan until melted and spread it evenly.
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6. Spread the mixed carrots into the pan, pressing them down thinly to cover the surface. Cook over medium heat.
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7. Press down firmly with a spatula or similar utensil to create a well-formed layer and cook until the bottom is browned.
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8. Once one side is browned, carefully flip it onto a plate.
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9. Add another 5-10g butter to the same frying pan and let it melt using the residual heat. Drizzle the melted butter over the carrots on the plate. (Key Tip!) Drizzle the butter at this stage to avoid burns when flipping.
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10. Return the butter-coated carrots to the frying pan. Shape them into a round form and cook the other side.
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11. Once both sides are browned, transfer to a plate, cut into desired pieces, and serve.
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