1. Proofread the kneaded dough for 30 minutes and knead it into strips.

2. Flatten, brush with oil, roll into a tube shape, close at both ends, and flatten downward. The whole process should be light.

3. Gently roll out the cake with a rolling pin, with a thickness of about 0.3.

4. Cover the rolled cake with plastic wrap and wake it for 30 minutes.

5. Grease the pan (or bake it dry), and then put the cake in. The cake will swell to half, turn it over in time and get golden on both sides.

6. Shred the cake, shredded Chinese cabbage, fried bean sprouts, shredded onion, sliced ginger and minced garlic for later use.

7. Put oil in the pot, add onion ginger and half minced garlic, stir fry, add cabbage and bean sprouts and stir fry.

8. Then add a tablespoon of bean paste and mix well.

9. Add 3 tablespoons of water to melt the sauce, but it is not easy to have too much water, which will affect the taste.

10. spread the shredded cake on the dish, don't stir fry in a hurry, turn to low heat, cover and stew for about 3-5 minutes.

1 1. The soup is almost gone. Open the lid, turn to high heat, add the remaining minced garlic, and stir well quickly. You can add Chili sauce to taste according to your personal taste.