First, break two eggs and add cooking wine and water. In order to make scrambled eggs fluffy and bright, fans should soak in water while beating eggs.

Shred the cabbage. Cut the dried bean curd into 2 cm long cubes.

Put the oil in the hot pot into the onion frying pan. Scrambled eggs are served.

Add a little oil to the eggs, then stir-fry the cabbage and dried beans. Add soy sauce and oyster sauce. Stir-fry until the cabbage is soft. If you can't tell, just try. I feel ripe.

Add vermicelli and clear water. Clear water flooded cabbage and vermicelli. Cover the pot with fire and cook.

Pour in the eggs for a few minutes and continue to cook. Shovel off the vegetables in the pot from time to time to prevent the pot from sticking.

Watch the water in the pot thicken, taste it, add salt lightly, add water again, and finally finish collecting juice.