1, will be cooked pancake shredded, cut pancake shredded quite costly knife, do not have to cut too thin; (with the purchase of ready-made pancake shredded can also be)

2, the pot of oil, put a grain of star anise and a few peppercorns, small fire cooking out of the flavor, the peppercorns and star anise out

3, put onion, ginger stir-fried aroma;

4, into the cut pancake shredded evenly;

5, add a little bit of old The cake shredded stir-fry evenly;

5, put a little old pumpkin coloring seasoning;

6, put the vegetables stir-fry evenly, add a little salt, chicken essence, pepper stir-fry taste can be

Another cumbersome way Hee hee .........

Main ingredients: fresh fish. Pork fat and lean meat 75 grams, 40 grams of eggs. Soybean flour 35 grams, 3 grams of Sichuan salt, 10 grams of pickled chili peppers, 10 grams of soy sauce, 15 grams of sugar, 5 grams of vinegar, monosodium glutamate (MSG), 50 grams of fresh broth, 500 grams of vegetable oil, 10 grams each of ginger, garlic, 10 grams of green onions, 10 grams of sesame oil.

Features of the fish scented eggplant cake: ze golden red, fish flavor, crispy outside and tender inside, a unique flavor. Teach you how to do fish scented eggplant cake, how to do fish scented eggplant cake is delicious egg and dry bean flour into egg paste. Pork chopped fine, into the bowl with Sichuan salt, soybean flour, a small amount of water into the meat mixture. Remove the seeds of pickled chili peppers and chop finely. Eggplant peeled, cut into even clip slices (two knives a break, each slice is about 3 mm thick), the meat filling one by one into the former slice. Salt, soy sauce, sugar, vinegar, monosodium glutamate, water soybean meal into a bowl, add a small amount of fresh broth blended into a fish-flavored gravy to be used. Frying pan on a high flame, put vegetable oil is hot (about "150 ℃), will be sandwiched between the filling of the former cake, into the egg paste, sticky wrap evenly, into the frying pan deep-fried into the skin and fish up. When the oil temperature rises, and then under the former cake deep-fried until golden brown when removed. Take another frying pan on the fire, put vegetable oil to heat (about 80 ℃). Under the ginger, garlic, pickled chili peppers stir-fried until the oil was red, cook the gravy, chopped scallions, to be collected into the sauce dripping sesame oil, pot pouring on the front of the cake that is ready