1. Shred carrot, onion, green red pepper, slice garlic and set aside
2. Put salt chicken bouillon in the egg, put the oil in the pot and fry it first
3. In another pot, add garlic, onion, green and red pepper in turn and stir fry evenly
4. Add cabbage and stir-fry carrots evenly
5. Add bean sprouts and stir fry evenly
6. Add salt chicken essence, light soy sauce, dark soy sauce and cumin, stir fry evenly
7. There is soup in the dish, wait until the soup is almost harvested, put in the egg
8. Put the cake shreds and cover the lid for 20 seconds
9. Stir-fry evenly, add some chopped green onion and garnish out the pan
Tips:Make sure that the soup is almost dry before putting the pie, otherwise the pie will not taste good and it will be sticky!
