1. Pour out the flour, knead the dough with warm water at 40 degrees, and knead it smoothly.
2. Roll out the noodles, spread 5 ml of oil, and sprinkle a little dry flour.
3. Roll up and cut into two pieces.
4. Fold it in three times.
5. Roll it out and be thinner.
6. Start the pan without adding oil, and put the rolled cake into it.
7. Discolor both sides after baking.
8. Then cut into silk.
9. Wash the dishes and cut all into shreds.
10. Open the egg into a bowl and add two drops of vinegar (to remove fishy). Beat well and spread into pancakes.
11. Cut the spread omelet into strips.
12. Dice green onion, mince ginger and garlic.
13. Pick up the pan, add oil and star anise, and stir fry until fragrant.
14. Add (except cucumber) and stir-fry the side dishes well.
15. Add the cucumber, stir and stir well, add pepper, salt and chicken powder.
16. Add the cake shreds and stir well.
17. Pour the vinegar and light soy sauce in a spoon and pour on the side of the pot, add eggs and mix thoroughly.
18. Served pie.
