Ingredients: 400g rice flour, shredded pork 100g, 200g mung bean sprouts, carrot 1 root, half onion and half Chinese cabbage.

Accessories: 2g of salt, 2 tablespoons of soy sauce, 2 tablespoons of chicken essence, 50g of dried eel and 50g of dried shrimp.

Practice steps:

1, material preparation: wash and shred Chinese cabbage, carrot and onion, and wash bean sprouts for later use.

2. Wash the dried fish and shrimp, pour in a little cooking wine and soak it for a while to get rid of the fishy smell.

3, rice noodles must be soaked in cold water, remove and control the dry water for use.

When the pot is hot, fry the oil first, and then put it out for later use.

5. Next, fry the fish and shrimp for a while.

6. Add carrots and rice noodles in turn and stir fry. Add salt and stir fry.

7. Add onion and stir fry for a while, then add shredded Chinese cabbage and mung bean sprouts, and pour in soy sauce and stir fry evenly.

8. Add chicken essence before cooking, stir well and serve on a plate.