1. In order to store the vegetables in my hometown in Shanxi, my mother dried it and sent it to me, full of maternal love 👄.
2. Soak the ground vegetable with water and wash it a few times. Remove some grass dust from the soil and set aside.
3. Put water in the boiling pot. After the water is boiled, put the ground vegetables in Chuo Shui, and remove the dried water after the water is drained.
4. Beat the eggs and set aside, chop the green onions, smash the garlic, and set aside.
5. Soak the vermicelli in warm water for later use.
6. After all the ingredients are prepared, put oil in the pot and prepare for cooking.
7. After the oil is hot, add the shallots and garlic and saute.
8. After the green onions are soft, pour the local vegetables into the pot and stir fry.
9. When it's almost fried, we add salt, chicken essence, five-spice powder, light soy sauce, dark soy sauce, and stir-fry evenly, then we pour the egg liquid into the flat.
10. After the egg liquid has solidified, we stir-fry, and then add the vermicelli.
11. When the vermicelli changes color completely, and the meat is fused with the soup, it will be done. Put a few drops of sesame oil into the pot and leave the pot.
12. Let's eat on the plate 😊.
13. Post a lunch picture 😀.
