1. Put the dried rice flour in slightly hot warm water, soak it for 15 minutes, then soak it in clean water for 15 minutes, and take it out and filter out the water. Boil some water in a pot, boil it, blanch it in rice, then put it in cold water again, take it out and control the water to dry.

2. Wash vegetables or cabbage and dispose of them. Knock the eggs into a bowl, add a spoonful of salt and mix 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 it to high temperature. Then pour the egg liquid into the oil pan and fry until golden. Control the oil in the eggs and leave 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, and stir fry rice noodles with water (if the rice has less water, add a small amount of water), and then take out the pot.