1. All ingredients: shredded pie, shredded cabbage, minced ginger and garlic
2. Use a little more oil, first fry the peppercorns, then remove all the peppers after the fragrant fry, leaving only the pepper oil
3. Add minced ginger to the pot
4. Add the cake shreds and stir-fry for a while. I like the slightly burnt edge of the cake shreds. It is very fragrant. If you don’t like the burnt, you can stir-fry it for a while.
5. Add cabbage shreds and stir fry (If you add cabbage first, the soup will come out after stir-frying, and then the cake shreds. After the cake shreds meet the soup, they are easy to fry and have a bad taste. Adding cabbage later avoids this problem and is very Good to keep the color of the dish)
6. Add salt, chicken essence, sugar to taste, add appropriate amount of five-spice powder
7. After adding the cabbage, stir fry quickly. The cabbage starts to soften a little, and it is basically ready. Add the minced garlic at this time
8. Finally, pour rice vinegar along the side of the pot (it must be rice vinegar to taste delicious, I have fried it with old vinegar, and it doesn’t feel like rice vinegar smells)
9. Pour some oily pepper after it is out of the pot
10. While frying the pancakes, cook another bowl of seaweed egg drop soup
11. It only takes 10 minutes before and after. Such a lunch with vegetables, soup and staple food is not very good, the key is that it is delicious and cheap.
12. You're welcome, I'll eat first
