Mung bean batter, millet, carrots, cabbage, soybeans, peanut rice, ginger, green onion, cilantro, large oil, sesame oil.

1,1, 1, pour the batter into the pot, stir with a spoon, and boil the batter over high heat until 70-80% open.

2,2, 2, carrots cut into julienne strips, cabbage's gang cut into julienne strips, cabbage leaves cut into pieces and set aside.

3, 3, 3, green onions cut into slices, cilantro cut into segments, ginger cut into minced.

4, 4, the above three ingredients with salt, monosodium glutamate, sesame oil marinade until the flavor spare.

5, 5, flour, add the right amount of water into a thin noodle sauce to be used.

6, 6, the batter burned to 78% open when adding millet with a frying spoon and stirring constantly simmer to 30 minutes.

7, 7, when the millet simmering to bloom add cabbage and carrot shreds turn to low heat and simmer for 30 minutes.

8, 8, to be simmered until the rice sticky, add cooked oil half a taels, the right amount of salt, monosodium glutamate with a spoon stirring to adjust the flavor

9, 9, and then add soaked soybean peanut rice simmering to 15 minutes.

10, 10, and then add the thin noodle sauce, stirring with a spoon, and keep stirring while adding.

11, 11, to be boiled to cook sticky, add pickled sliced green onions, cilantro segments and minced ginger and stir well.