Fans, one; Eggs, 2; Cabbage, right amount; Tenderloin, right amount;

Soy sauce, right amount; Carrots, right amount; Onions, right amount; Appropriate amount of oyster sauce.

It is best to use sweet potato vermicelli or Longkou vermicelli. Fried vermicelli in boiling water for a long time until it becomes soft. If it is hot, put it in the pot for one minute, cover the pot and stew for a while. Drain the soaked vermicelli, remove the hard stems from the cabbage, shred the carrots, and shred the tenderloin (it is best to marinate it with salt, cooking wine, pepper and raw flour for ten minutes, so that the fried meat is tender).

Beat two eggs in a bowl, put oil in the pot, heat it to 80%, pour in the egg liquid, and break it up with chopsticks for later use.

Add proper amount of oil to the scrambled egg pot, add shredded pork and stir-fry until the color turns white, then add carrots and cabbage, stir-fry until the cabbage becomes soft, add drained vermicelli, stir-fry quickly, and stir-fry with chopsticks.

Pour in soy sauce, oyster sauce, a few drops of soy sauce (really just a little, otherwise it will turn black when frying), or don't put soy sauce, depending on the color requirements.

If the pan is sticky, pour a little boiling water along the edge of the pan, stir-fry until the vermicelli changes color, turn off the heat, cut some chopped green onion into it, and mix the fried eggs in advance, and it is finished.