soak the dough wheel in water for 1~3 hours, and then soften it, squeeze out the water and cut it into small pieces. Wash the Chinese cabbage and cut it into small pieces.

Pour 2 tablespoons of oil into the pot, add the onion, diced garlic and carrot slices and stir-fry until fragrant. Add the Chinese cabbage into the pot, cover the pot, and let the Chinese cabbage release water.

when steam appears next to the lid, open the lid and stir fry, then add the flour wheel, cover the lid and simmer for about 2 minutes.

Open the lid and stir-fry until the Chinese cabbage softens. Add salt and chicken powder (or seasoning) and stir well.