Ingredients: 400g of rice flour, 20g of shredded pork 1 00g, 200g of mung bean sprouts, half of carrot1root, half of onion, half of Chinese cabbage and 50g of shrimp skin.

2. Accessories: 2g of salt, 2 tablespoons of cooking wine 1 teaspoon of soy sauce, 50g of chicken essence 1 teaspoon of dried eel.

3, material preparation: all cut into filaments for use.

4. Wash the dried fish and dried shrimps, and pour in a little cooking wine for a little soaking.

5. Rice noodles must be soaked in cold water and drained.

6. When the pot is hot, fry the shredded pork in oil first, and then take it out.

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

8. Add carrots, stir-fry noodles, pour cooking wine, add salt and stir-fry.

9. 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.

10, add chicken essence and stir well before cooking.