Boil a pot of boiling water first, add 5 grams of salt, add some bottom flavor, and add 5 grams of oil to prevent sticking. Prepare about 200 grams of dried river powder, throw it into the pot, break it up slightly with chopsticks and cook it slowly.
During the period, stir with chopsticks to prevent sticking to the bottom and check the state. It still feels a little hard, which means it's not enough. It needs to be cooked for a while. Cook until soft, elastic and almost translucent. If you break it with a light clip, it is cooked, and the cooking time is about 4-5 minutes.
Put it in a big bowl with chopsticks, and it doesn't matter if you bring in a little water without draining. Add some peanut oil, stir well with chopsticks, cover and stew for a while.
At this time, you can make a sauce: sugar 5g, hot water 15g, soy sauce 30g, fish sauce 3g, oyster sauce 15g and soy sauce1g. Sauce that you don't have or don't like can be left out. It's not bad to just stir-fry with soy sauce. If you like spicy food, you can add some spicy sauce. If you don't mind monosodium glutamate or chicken powder, you can also add a little fresh.
The rice noodles have been stewed for more than 3 minutes, and the water has sunk to the bottom. Shake it loosely and feel a little dry. Add a little peanut oil, mix well, shake, cover and continue to stew.
Next, beat one shredded egg, two eggs and a pinch of salt, and beat well for later use. Heat the pot, turn it over with high fire, and let the whole pot be fully heated. It is white smoke. Turn off the fire, pour the oil, brush the oil evenly with kitchen paper, and turn the pan to make the egg mixture as uniform as possible.
Fire again, turn over the pan, pay attention to the state of the side, blister, change color, remove, turn off the fire, shovel it up gently, turn it over and spread it flat. Open the fire again and fry it a little. Shovel it up, move it to the chopping board, and change it into shredded eggs with the width of river powder. If you want to switch to ingredients such as shredded pork, you can also fry it for 7 or 8 minutes in this step and put it on a plate for later use.
Two shallots, cut into sections, pull the shallots twice longitudinally, cut the leeks into sections, and put them on a plate for later use.
At this time, the rice noodles have been baked for 7-8 minutes, and you can obviously feel elastic, tough and fragrant, which is very close to the shape of fresh rice noodles.
When everything is ready, you can start frying. Open the hot pot, white smoke and oil. Turn off the fire first, let the vermicelli go down and disperse, then fire and fry for a while.
Turn off the fire, put down the scallions and leeks, add some oil and stir-fry until fragrant. Add the sauce, mix well, and then turn on the fire. It will be a little sticky at this time. It doesn't matter. Continue to stir-fry bean sprouts, shallots and chives until they are mixed evenly. Then add shredded eggs, turn off the fire, stir well with chopsticks, and then fire. Finally, add a little peanut oil to increase the gloss. Turn around a few times and you can turn off the fire and get out of the pot.