1. Shredded pork is marinated with a little salt and cooking wine, eggs are spread into egg skins, spinach and leek red pepper are cut into sections, and vermicelli are soaked until soft.

2. Pour the oil into the pot and heat it. Add mung bean sprouts, red pepper and spinach and fry until cooked.

3. Pour the oil into the pot. When the oil is hot, add shredded pork and minced onion and ginger and stir fry.

4. Pour the soy sauce into the pot, stir-fry the fragrance, then pour the remaining side dishes into the pot and continue to stir-fry.

5. After all the dishes are stirred evenly, they can be served.

6. Roll the steamed cake with water and take a bite of spring vegetables.