2. Wash the mung bean sprouts (if you have time, you can go from head to tail), let the water boil, pick them up and drain them.
3. fry the eggs, cut them into small pieces and put them away for use.
4. Take a small bowl and add some salt, chicken essence, soy sauce, and a little sugar (unnecessary). If you like spicy food, you can add some Chili sauce and some cold water (about one tablespoon).
5. After the pot is hot, put more oil. First, put the shredded carrot into the pot with a medium torch, add some salt, and wait until it is soft, then put the rice noodles into the pot, turn up the fire, and spread the rice noodles out (it is better to use chopsticks instead of shovels, so it is not easy to break).
6. Put the cooked bean sprouts and onion segments in and fry together. Open the rice noodles with chopsticks and slowly pour in the sauce. The river powder is cooked after it is evenly colored.