1. Put the cake shreds on the steamer for ten minutes.
2. In the process of steaming the cake shreds, cut the ginger into shreds, the green and red peppers into diagonal shreds, and the green onions into chopped green onions.
3. Wash the mung bean sprouts and put them in the container.
4. Cut the garlic moss into two finger-wide sections.
5. Put the bottom oil in the pot to make the oil a little more generous.
6. Stir the sesame pepper and fry the chopped green onion and garlic slices to create a fragrance.
7. The garlic moss stole into the wok.
8. Stir fry and put the mung bean sprouts in.
9. Put the mung bean sprouts and tomatoes in and stir fry twice, to keep the mung bean sprouts crisp and not very fried.
10. A spoonful of sweet noodle sauce.
11. Half a spoon of salt.
12. The amount of sesame pepper powder.
13. Add the steamed cake shreds.
14. Stir-fry evenly, and stir-fry the green and red peppers before serving.
15. The cake shreds are fried. Platter. After steaming and re-stirring, the cake shreds are soft and chewy, and the spicy and spicy flavor of sweet noodle sauce is present. Delicious 😍
16. It is perfect with a bowl of papaya, white fungus and snow pear soup.
