Steamed cake shredded practice steps are as follows:

Materials prepared: 500 grams of cake shredded, half an onion, half a carrot, half a green pepper, green kale moderate, mung bean sprouts 1, onion, ginger and garlic moderate, cooking oil moderate, salt moderate, 2 spoons of soy sauce, 1 spoon of soy sauce, 1 spoon of oyster sauce, star anise 2.

1, onions, carrots washed and peeled and cut into julienne, green peppers seeded and washed, also cut into thin julienne, and then prepare some green onions and garlic and ginger.

2, mung bean sprouts clean, dry water control, kale peel a few green leaves washed, cut into julienne.

3, ready pancake shredded (no oil and salt pancakes cut into shreds).

4, the pot into the appropriate amount of cooking oil, oil is hot, first enlarged material petals fried flavor, you can pick out do not. Then add chopped onion, garlic, ginger and popped. Then put the onion fried flavor, continue to put carrots stir fry a few times. Carrots are not easy to soft, so put first.

5, the mung bean sprouts and green kale leaves into the pot, stir fry evenly, add salt, soy sauce, soy sauce, oyster sauce, stir fry until the vegetables a little wilted soft. If there is more soup in the pot, ladle out some.

6. Top with shredded biscuits, spreading evenly and shaking loose so that they can easily be flavored. Cover, reduce heat to low, and simmer for 6 minutes. When the time is up, open the lid and see how much soup is left. Leave a thin layer of soup on the bottom of the pot and ladle out the rest. Toss with chopsticks, shaking the pancake shreds as you go, so they mix well with the vegetables. If there is any soup left in the pot, turn up the heat to reduce it.

7, out of the pot to plate.