1. Finely chop dried red pepper, green onion, ginger, and garlic, and clean with dried sea rice.
2. Cut the cabbage into thin strips and the leeks into sections. Soak the vermicelli in advance to soften.
3. Beat the eggs, add 1 tablespoon of warm water, and fry them into tender eggs.
4. Pour an appropriate amount of oil (preferably 1 tablespoon of lard) into the pot, add dried red pepper, scallion, ginger, garlic and fry until fragrant.
5. Add sea rice and stir-fry on low heat to create a fragrance. Pour into the cooking wine and saute the pot.
6. Add shredded cabbage and stir fry evenly.
7. Add appropriate amount of salt, sugar, and light soy sauce and stir well.
8. Add the vermicelli and stir with chopsticks until the vermicelli absorbs the soup and is dry.
9. Add the scrambled eggs and leeks and stir-fry evenly.
10. Finally, pour 1 tablespoon of soy sauce along the side of the pot and stir evenly.
11. Finished product
12. Finished product
13. Finished product
14. Finished product
Tips:It is best to use a little more oil than usual for cooking, and it is best to add 1 tablespoon of lard to make it more fragrant. Do not add water during the whole process, the vermicelli should be very dry and tasty after absorbing the soup. Leeks and sea rice are better for improving the flavor and freshness, so it's best not to omit them.
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