1. Cut the flatbread into filaments and set aside.
2. Wash cabbage and onion, cut into shreds, slice garlic, mince ginger, and shred bacon, and set aside.
3. Beat 2 eggs, add a little salt, and set aside.
4. Heat the pan with cold oil.
5. Pour the eggs and fry them until cooked.
6. Pour onions and sauté until fragrant.
7. Add a little Pixian bean paste and stir fry for a good taste.
8. Pour in other side dishes and stir fry evenly.
9. Pour in the cake shreds and stir fry.
10. Add a little salt, chicken essence, and drizzle with a little soy sauce.
11. Stir evenly to get out of the pot.
Tips:1. The side dishes can be matched at will.
2. The cake has a salty taste, so put less salt.
3. The cake shreds should be stir-fried quickly to avoid sticking to the pan.
