Ingredients: the right amount of cold skin, the right amount of kale, two eggs, the right amount of oil, the right amount of salt, green onions, ginger and garlic, anise a grain, oyster sauce the right amount of chicken essence, a little dry chili, a little vinegar.

Methods/steps:

1, cold skin two, with a knife cut into long and wide the same long strip.

2, kale washed and cut into small pieces.

3, prepare two eggs, anise one, two dried chili, onion and ginger sliced, garlic crushed.

4, the pan in the oil is hot, the eggs broken into the pan fried until into pieces sheng out.

5, the pan again in the oil hot, put star anise, dry chili, onion and ginger burst incense, pour into the kale stir fry.

6, stir-fry until the kale becomes cooked pour into the appropriate amount of oyster sauce and stir-fry.

7, cold skin into the pot continue to stir fry.

8, once again into the egg block together to stir fry.

9, finally sprinkled into the garlic foam, chicken essence and appropriate amount of salt stir fry well off the fire.

10, into the plate into the appropriate amount of vinegar can be eaten.

Liangpi, originated in the Guanzhong region of Shaanxi Province, traditional Han cuisine, is the rolling out of the skin, noodles, rice skin, stuffed skin collectively. It is popular in the northern part of China. It is a rare natural green pollution-free food.

Because of the raw materials, production methods, different regions, there are hot rice (noodles) skin, rolling the skin, branding the skin, stuffed skin and so on. There are various flavors such as spicy, sweet and sour, spicy and so on. Cold skin has a long history, said to have originated in the period of Qin Shi Huang, more than two thousand years ago.