1. Preparation materials: 500 grams of flour, 300 grams of cabbage, and 400 grams of lean pork. Appropriate amounts of onions, ginger, salt, and light soy sauce.

2. Put the flour in a basin, add water in batches, use chopsticks to stir the flour and water into a soft dough, and let it rise for 20 minutes.

3. Wash the cabbage and shred it; shred the lean pork into shreds, add cooking wine and starch, and mix well. Shred the green onions and shred the ginger.

4. Place the dough on the chopping board and knead it evenly. Flatten the dough, roll it into thin sheets with a rolling pin, and brush with oil with a brush

5. Roll up from bottom to top and divide into equal-sized balls.

6. Roll each dough into a pancake

7. Put the pan on the fire, put the cake embryo into the pan, and bake until both sides are golden brown.

8. Cut the baked cake into evenly sized thick cake shreds.

9. Put the wok on the fire, add oil, heat until 50% hot, add the starched pork shreds, and spread them until they change color.

10. Push the shredded pork to the edge of the pot, add shredded onions and ginger, and saute until fragrant.

11. Add shredded cabbage and shredded pork and stir-fry for a few times. Add salt, light soy sauce and water and bring to a boil over high heat.

12. Add the pancake shreds and simmer for 3 minutes, then add MSG.