Materials: 70 grams of rice vermicelli, 80 grams of pork, 1 small handful of scallions, 6 small round onions, 15 ml of soy sauce, 5 ml of dark soy sauce, 2 grams of salt, 3 grams of chicken broth, 30 ml of vegetable oil

Methods:

1, dry rice vermicelli put in the basin and soak in cool water until soft (two hours or so)

2, fish out and control the water dry (control a little more)

3, after controlling water, mix with 15ml of fresh soy sauce 5ml of dark soy sauce to make even color. (more control for a while)

3, control dry water, with 15ml fresh soy sauce, 5ml old soy sauce mix well, so that the rice noodles evenly colored.

4, cut the pork into vertical shreds, and with a little salt, soy sauce, pepper, cooking wine, egg whites and cornstarch to grasp the batter, so that the stir-fried shredded pork more tender.

5, scallions cleaned and cut into inch segments, small round onion peeled and cleaned cut circle spare.

6, the pot on the fire to the appropriate amount of vegetable oil, under the shredded pork stir-fried to white, into the shallot segment, round onion fragrance, quickly add 2, 5ml old soy sauce, 2 grams of salt stir-fry evenly, and then immediately sheng out.

7, frying pan to stay the bottom of the oil is hot, under the rice noodles with chopsticks, chopsticks in each hand up and down, and then into the fried vegetables code stir fry evenly, add chicken essence immediately out of the pot.