Accessories:

100g shredded potato, 50g shredded green pepper,100g pickled cabbage, dried pepper, garlic slices and chopped green onion.

Seasoning: salt, chicken essence, salad oil and white vinegar.

Cooking method:

1. Put buckwheat noodles into a basin, add water, eggs and refined salt and stir them into a paste; Put the pot on low fire, wipe the bottom of the pot with a little salad oil, heat it, shake buckwheat batter into the pot with a spoon, smooth it with a scraper, turn one side yellow, then turn the other side over and cook it to get buckwheat cake;

2. Heat the pan, pour in salad oil, add half of dried Chili, garlic slices and chopped green onion and stir-fry until it is 80% cooked, then add salt, monosodium glutamate and white vinegar and stir-fry a few times.

3. Add a little salad oil to the pot, add the other half dried pepper, garlic slices and chopped green onion and stir-fry until fragrant, then pour it into the blanched vegetables and stir-fry until it is dry. Add salt and stir-fry evenly.

4. Replace the baked buckwheat cake with a square of 10 cm, half of which is involved in frying potato shreds, and the other half is involved in frying boiled vegetables, and then put them on a plate.

Features: soft and delicious, tough, with strong buckwheat flavor and unique taste.