Ingredients: cabbage, flour crust.
Accessories: shallots, soy sauce, salt, large ingredients, cooking oil, chicken essence. Directions: Remove the yellow leaves from the cabbage, cut into small pieces, wash and drain. Break the mung bean flour skin into small pieces and soak in cool water for half an hour.
Cut the green onion into chopped green onions. Heat the wok, pour in the right amount of cooking oil, the oil temperature is 7, 8 into the heat, put in the large ingredients, the green onion stir-fry out of the aroma, pour in the drained cabbage stir-fry, then pour in the foamed powder skin to continue stir-frying, then pour in soy sauce, salt stir-fry for 2 minutes, add chicken essence out of the pot and eat!