1.

I didn't buy ready-made shredded pork cakes because the supermarket didn't have them. So make your own dough, that is, mix it with cold water and roll it into pancakes. With or without oil, the pan can be finished in about five minutes.

2.

Then shred the baked cake. Because I use cold water to make dough, I cut the cake as soon as it is ready, otherwise it will be difficult to cut. Cut it while it's hot and put it in the bag. It's not easy to dry. If you like to eat soft things, you can use boiled water to make dough, and the baked cakes will be softer.

3.

Shred onion, carrot and cabbage, and wash mung bean sprouts for later use.

4.

Pour cooking oil into the pot first, and stir-fry a little more than usual. When the oil is hot, add chopped green onion and a small amount of thirteen incense. Just use these seasonings, cooking oil, soy sauce, extremely fresh taste, monosodium glutamate, salt and thirteen spices.

5.

When shredded onion and thirteen spices are sauteed, add other ingredients, such as shredded carrot, mung bean sprouts and cabbage. Carrots and cabbage. Then stir fry for a while, add salt and continue to stir fry.

6.

Then stir-fry all the vegetables until they are soft.

7.

Add shredded cake and stir-fry with vegetables. Stir-fry until the vegetables and cake shreds are almost evenly together.

8.

Stir-fry until the cake shreds are soft and blend with the food. Add a little soy sauce and stir fry.

9.

Then put some delicious food, stir well, and put a spoonful of water in the pot (there is broth to put in). Turn it over twice, cover the pot and stew for a while.

10.

After three or five minutes, open the lid and stir fry twice.