1. Wash leek and green garlic, cut into pieces, put them in a small porcelain basin with refined salt and sweet potato powder, and stir them with half a catty of water to make powder soup. Deep-fry snapper and cut it into fine powder. Chop the pork into a paste with a knife. Break the eggs and put them in the bowl. Mix them with crab meat and stir well. Wash oyster meat.
2. Put the pot on a low fire and pour in lard (75g). When the oil is hot enough to smoke, pour in the powder soup, smooth it with a spatula, and fry it into pieces for about 2 minutes. When the water in the thick soup evaporates and the surface is dry, immediately spread oyster sauce and pork sauce on the vermicelli, then inject lard into the four sides of the wok, shovel half of the fried vermicelli with a spatula, cover the other side, and then cover the egg juice. Stir-fry for 4 minutes, sprinkle cooking wine and shovel on the plate, then sprinkle snapper and pepper, and put coriander on both sides of the stir-fry
Put soy sauce, white vinegar, tomato hot sauce and garlic in four small plates before eating.
Features: This dish is fragrant, delicious, tender and smooth. The key is to master the heat and seasoning.