1. Slice the tenderloin, add salt and pepper and marinate for five to ten minutes. Wash the lettuce by the way. Cut the green pepper and cucumber into shreds separately.
2. Heat the pan with cold oil, add the marinated tenderloin, low heat for five minutes, and fry the ham fragrant by the way.
3. Mix three egg mixtures, a little salt, and flour. While stirring, add half a cup of water several times, mix well into a batter without particles, and add chopped green onion. (The amount of two egg pancakes)
4. Heat oil in a pan, pour a layer of batter, and fry slowly over low heat until the egg crust is formed and golden brown. After both sides are cooked, take the pan out.
5. The omelet is coated with a layer of sweet noodle sauce and chili sauce. Add lettuce, tenderloin, ham, shredded green pepper, and shredded cucumber.
6. Roll up the egg pancake, what are you waiting for! Hurry up and cut across the board, and then you can eat it!
