1. Coriander, tomatoes, baby cabbage core, fennel fritters and dice diagonally.
2. Water starch is appropriate.
3. Beat two chai eggs.
4. Heat a moderate amount of oil in a casserole and sauté ginger and garlic until fragrant.
5. Add tomatoes and baby cabbage core and fry for a while.
6. A bowl of half boiled water.
7. Tick the water starch into the water.
8. Put the fried dough sticks.
9. Pour in the boiling egg liquid in circular motions, and turn off the fire when the eggs float.
10. Appropriate amount of salt, mature vinegar (rice vinegar is also acceptable), sesame pepper powder (pepper powder is also acceptable) light soy sauce, sesame oil to taste, coriander, and millet pepper sprinkle in.
11. Stir well and serve in a bowl.
12. Finished product.
13. Finished product.
14. Finished product.
