1, put a little oil in the pot to heat it, and fry the eggs in the pot until they are cool and shredded;

2. Cut the mung bean sprouts to the head and tail, and wash the leeks and cut them into sections for later use. Cut celery into leaves and small pieces;

3. Wash and dry the shrimps and marinate them with salt, pepper and wine. Barbecued pork is cut into small pieces for use;

4. Wash the rice noodles with hot water;

5, put two spoonfuls of oil in the hot pot, stir fry the shrimps, stir fry the remaining oil in the barbecued pork, and pour in curry powder;

6. Continue to add the broth, boil the seasoning, and then add the rice flour and stir evenly;

7. Add shrimps, shredded eggs, celery and mung bean sprouts, and continue to stir-fry until the dishes are cooked and the rice noodles are delicious;

8. Finally, pour in leeks and stir fry. Leek should not be fried for a long time, but can be cooked. It smells good!