1. Soak the dried rice noodles in very hot warm water for 15 minutes, then soak them in clean water for 15 minutes, and take out the filtered water. Boil some water in the pot, boil the water, blanch the water in the rice, then put it in cold water, and take out the water control.

2. Wash vegetables or cabbage and dispose of them. Beat the eggs into a bowl, add a spoonful of salt and stir well. Slice garlic. Cut the green onions into sections.

3. Heat the pot first, then add a proper amount of vegetable oil (slightly more) and fry until cooked at high temperature. Then pour the egg mixture into the oil pan and fry until golden brown. Take the eggs out of the pan after controlling the oil, leaving the bottom oil.

4. Add garlic slices and green onions and stir fry, pour shredded carrots, green vegetables or cabbage leaves and stir fry, then put the soaked rice noodles in a pot and stir fry evenly.

5. Add a small amount of soy sauce and a spoonful of pepper noodles to stir fry, add a spoonful of salt and a spoonful of chicken essence to stir fry evenly, add water to stir fry the rice noodles until cooked (if the rice is low in water, add a small amount of water), and then take out the pot.