1. Beat the eggs and add a little salt. Cut the leeks and carrots into small sections, and pinch the soybean sprouts. Rinse and set aside.
2. Soak the noodles with a knife and chop slightly, not too long; cut the lean pork into thin strips, add cooking wine, a little salt, and edible oil, mix well, and marinate for 10 minutes.
3. Boil the carrots and soybean sprouts in a pot of boiling water. Remove and drain.
4. Heat oil in a pan, sauté the shallots, add the silky pork and stir-fry until the color of the pork is changed.
5. Add soybean sprouts, carrots, vermicelli, adjust light soy sauce, a little broth, and stir-fry quickly.
6. Pour the leeks and continue to stir-fry until they are evenly mixed, add salt and stir-fry evenly, serve as a mixed vegetable, and put it on the plate.
7. Heat the oil in the pan, pour the beaten egg liquid into the pan, and fry until golden on both sides.
8. Cover the spread eggs on the mixed vegetables, and that's it.
Tips:1. The process of frying vermicelli should not be too long, otherwise it will become bad or stick to the pan.
2. Put the leeks last, and stir-fry for a few times to get out of the pot.
3. Before making this dish, cover the omelet on the dish, commonly known as "cap".
