1. 50g of rapeseed root
2. 1 shiitake mushrooms, stripped
3. 10g chili, cut into strips
4. Soak the vermicelli in hot water to soften
5. Beat 1 egg, then heat oil in the pan and fry the eggs over high heat
6. Heat oil in a pot, add chopped pepper sauce and shiitake mushrooms and stir fry until fragrant. Add light soy sauce, oyster sauce, chicken powder, salt, then add rapeseed and stir evenly
7. Pour in the eggs, vermicelli, and chili and stir fry evenly
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