1. Prepare ingredients: cabbage, carrots, shredded cakes, garlic, green onions, garlic sprouts, salt, light soy sauce, old vinegar, sesame oil, chicken essence and edible oil.

2. Prepare some fresh shredded cakes. If you can't buy shredded cakes in the south, you can buy some big cakes to shred or iron some pancakes to shred yourself.

3. Clean the cabbage and cut it into chopsticks-thick shreds. Cut the carrot into slightly thinner shreds.

4. Cut the green onion into chopped green onion, chop the garlic into minced garlic, and cut a proper amount of garlic seedlings into small pieces.

5. Beat two eggs in a bowl, add a little salt, and stir in one direction with chopsticks to fully break the egg liquid.

6. Add oil to the pan. When the oil is hot, stir-fry the egg liquid in the pan, stir-fry the eggs until they are cooked, and then take them out for later use.

7. Add oil to the wok. When the oil is hot, stir-fry the chopped green onion for fragrance, then add shredded cabbage and shredded carrot and stir-fry a few times.

8. Spread the prepared shredded cake evenly on it, turn to medium heat, cover the pot and stew for about 1 minute. Although it is said to be "fried cake", this step of stewing is essential, which can make the shredded cake taste better, not too dry or too wet.

9. After the shredded cakes are softened, add appropriate amount of salt, chicken essence, soy sauce and soy sauce to taste, color them, and then mix them evenly with chopsticks; Finally, pour a little old vinegar along the edge of the pot, add minced garlic and leaves of garlic seedlings, add a little sesame oil, and mix well before taking out the pot.