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

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

3. Wash the dried fish and shrimp, pour in a little cooking wine and soak it for a while to get rid of the fishy smell.

4, rice noodles must be soaked in cold water, remove and control the dry water for use.

5. When the pot is hot, fry the shredded pork first.

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

7. Add carrots and rice noodles in turn, stir fry, pour cooking wine, add salt and stir fry.

8. 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.

9. Add chicken essence before cooking and mix well.