Beijing Flavor Fried Cake

Beijing Flavor Fried Cake

1. Cut the pancakes into thin strips, wash the cabbage and cut into thin strips.

2. Thinly slice tenderloin, mince green onion and ginger, and slice garlic.

3. Put the oil on the bottom of the pot, heat up, add the chopped green onion and ginger, stir fry, add the shredded pork and stir fry, add the light soy sauce and salt after the shredded pork changes color.

4. Spread the shredded cabbage directly on the shredded pork, taking care not to stir-fry, and then spread the shredded cake on the cabbage, taking care not to stir-fry as well.

5. Simmer the cake shreds and cabbage for a while and then stir-fry as a whole, mix all the ingredients well, add a little cooked oil or olive oil, and continue to stir-fry.

6. Add a few drops of balsamic vinegar to the pot and then add the garlic slices, stir-fry a few times and you can get out of the pot.

Tips:

1. If it is an overnight pancake, there is a lot of water loss. You need to add more cabbage. Be careful not to add water.
2. Add a few drops of vinegar before it is out of the pot to increase the fragrance and freshness.