1. Wash all vegetables and cut into shreds. Prepare chopped green onion, ginger and garlic slices.
2. Prepare the cake shreds.
3. Put the oil in the pot to heat up, add the ingredients, chopped green onion, minced ginger, garlic slices and saute.
4. Put onion shreds and carrot shreds to fry until fragrant.
5. Add green cabbage and mung bean sprouts, stir-fry evenly, add salt and oyster sauce to taste.
6. Spread the cake shreds on the surface, cover the lid, and simmer for 10 minutes.
7. Open the lid and mix up and down evenly.
8. Beat and fry the eggs.
9. Just put it on top of the cake shreds.
