1 spoon oyster sauce and soy sauce, a little salt.

First, let's make pancakes and cake shreds.

Mix flour and salt evenly, then slowly pour in hot water and stir with chopsticks into dry powder. Turn it into smooth dough when it is not hot, cover it with plastic wrap or wet cloth, and wake it 15 minutes. Knead again, and then continue to wake up 15 minutes; Knead the proofed dough into long strips and divide them into small doses of about 30g each, totaling 16, and then knead them by hand; One side of each small dose is coated with grease; Then cover the oily side with a small cake and stack them in pairs. Slightly squashed and rolled into pancake skin; Don't grease the pan, put the pancake in when it is slightly hot, turn it over when there is a small drum on the surface, and then bake it until the other side has brown spots. Bake all cookies in turn;

After flipping one, separate the two stacked pancakes. Dry the cake until it is not hot, and then cut it into thin strips, so that the cake shreds are ready.

Step two, shred cabbage and carrot, and shred onion and garlic.

Third, stir-fry chopped green onion and minced garlic; Stir-fry carrots for a while, stir-fry shredded cabbage; Add soy sauce, oyster sauce and proper amount of salt, stir-fry evenly until the vegetables are about 80% ripe; Pour in shredded cake, turn to low heat and stir well. Pour a proper amount of water along the edge of the pot; Cover the pot and simmer for a while.

Remember to put more oil in the fried cake than usual, so that the taste will be more "moist"; The last step, cover and stew, which can not be omitted, can soften the cake shreds and make them firm without losing their soft taste.