1 tbsp 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. When it is not hot, it becomes smooth dough, covered with plastic wrap or wet cloth, and proofed 15 minutes. Knead again, and then continue to wake up 15 minutes; Knead the proofed dough into long strips, divide them into small doses of about 30g each, *** 16, and then knead them by hand; Grease one side of each small dose; Then cover the oil side with cookies and stack them in pairs. Slightly flatten and roll 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 pancakes that are stacked together. Dry the cake until it is not hot, and then cut it into thin strips, so that the cake shreds are ready.

Second, shred cabbage and carrots, onion and garlic.

Third, stir-fry chopped green onion and garlic first; Stir-fry carrots for a while, stir-fry shredded cabbage; Stir in 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"; In the last step, cover and stew, which can't be omitted, so that the shredded pork cake can become soft and firm without losing the soft and waxy taste.