Fans, one; Eggs, 2; Cabbage, right amount; Tenderloin, right amount;

Soy sauce, moderate amount; Carrots, right amount; Onion, right amount; Oyster sauce, right amount.

It is best to use sweet potato vermicelli, or Longkou vermicelli. The vermicelli is fried in boiling water for a long period until it is soft. If it is hot, put it in the pot for one minute, cover it and stew for a while. Drain the soaked vermicelli, remove the hard stems from the cabbage, shred it, shred the carrots, and shred the tenderloin (it is best to marinate it with salt, cooking wine, pepper and raw flour for ten minutes, so that the fried meat is tender).

Beat two eggs in a bowl, put oil in the pot, heat to 80%, pour in the egg liquid, disperse with chopsticks, and set aside.

Add an appropriate amount of oil to the scrambled egg pot, add shredded pork and stir-fry until the color turns white, then add carrots and cabbage, stir-fry until the cabbage becomes soft, add drained vermicelli, stir-fry quickly, and stir-fry with chopsticks.

Pour in soy sauce, oyster sauce, a few drops of soy sauce (really just a little, or it will turn black when fried), or don't put soy sauce, depending on the color requirements.

If the pan is sticky, pour a little boiling water along the edge of the pan, stir-fry until the vermicelli is colored, turn off the fire, cut some chopped green onion into it, and mix in the fried eggs in advance, and it is finished.