1. Prepare white radish, carrot, onion, ginger and garlic for later use.

2. Bean curd skin, spiced smoked sausage and mung bean sprouts.

Prepare vermicelli and eggs for later use

4. Cook the vermicelli with boiling water until it becomes soft.

5. Add a little salt to the eggs and beat well for later use.

6. Put a little oil in the pot, pour the egg liquid into the pot, and fry a slightly thicker egg skin.

7. After one side is set, turn over and fry the other side, and both sides are golden.

8. Cut the fried egg skin into filiform egg skin for later use.

9. Shred onion, ginger and bean curd skin, and pat garlic into large pieces for later use.

10. Shred carrots and white radishes for later use.

1 1. Smoked sausages and shredded for later use.

12. Put the flour into the pot, add boiling water to scald it into dough, let it stand and roll it into dough for later use.

13. Put the pot on the fire, heat it, and put a piece of dough on it.

14. One side is slightly shaped and turned over.

15. Turn over and fry for about half a minute, then turn over. At this time, the noodles will swell slightly.

16. The dough can be taken out of the pot after foaming and stacked together to prevent it from drying.

17. Put oil in the wok, add garlic and stir-fry until fragrant, then add shredded onion and ginger and stir-fry until fragrant.

18. Put carrots and shredded white radish into a pot, add Chili sauce, soy sauce, pepper powder and thirteen spices and stir fry.

19. Add mung bean sprouts and shredded tofu skin and mix well.

20. Add fans and stir fry.

2 1. Add smoked sausage and stir well.

22. Add chopped leeks.

23. Add shredded egg.

24. add a little water, stir fry evenly and taste, then turn off the fire and take out the pot.