1

Soak rice noodles in warm water until soft, then mash them with cold water, and drain them for later use.

2

Shred Chinese cabbage and carrots, and beat eggs well for later use.

three

Pour the right amount of oil into the pot, fry the eggs until they are cooked, and put them on a plate for use.

four

On the fire, pour a proper amount of oil into the pot, add cabbage, stir-fry for a while, and add vermicelli and carrots. Stir fry for a while.

five

Low heat, add appropriate amount of bean paste and a little salt, stir-fry until the rice noodles are even in color. Then pour in scrambled eggs. Stir-fry the fire for a moment and you can get out of the pot.