2. Wash the mung bean sprouts (if you have time, you can go from head to tail), let the water boil, pick them up when they are broken, and drain them;
3. Stir-fry the eggs, cut them into small pieces and put them aside;
4. Take a small bowl and put some salt, chicken essence, soy sauce, and a little sugar (unnecessary). If you like spicy food, you can add some Chili sauce and some cold water (about one tablespoon).
5. After the pot is hot, put more oil. First, put the shredded carrot into the pot with a medium torch, add some salt, and wait until it is soft, then put the rice noodles into the pot, turn up the fire, and spread the rice noodles out (it is better to use chopsticks instead of shovels, so it is not easy to break).
6. Then put the burnt bean sprouts and onion segments in and fry them together. While poking the rice noodles with chopsticks, slowly pour the sauce in (3). The river powder is cooked after it is evenly colored.