1. Prepare 1kg of Liangpi.
2. Shred cabbage, shred onion, and wash mung bean sprouts.
3. Start the pot and cook the oil, and directly beat the eggs into the pot.
4. Use chopsticks to quickly loosen.
5. Pour in onions and stir-fry cabbage evenly over high heat.
6. Pour in mung bean sprouts, add salt, Nande ingredients, dark soy sauce, light soy sauce, oyster sauce, chicken essence and stir-fry evenly.
7. Pour in the cold skin, stir fry evenly and continue to fry for 2 minutes.
8. Add homemade chili sauce and stir fry evenly.
9. Sheng out.
Tips:It's best to stir fry the whole process.
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