1. Ingredients: Soak the noodles in advance, shred the ham slices, wash and cut the leek into sections, slice the onion, beat the eggs, add a little salt and stir well.
2. Use a bowl to prepare the sauce: add extra-grade soy sauce, chicken powder, dark soy sauce, abalone juice, a little salt, and sugar to stir into the sauce, set aside for later use.
3. Fry the eggs into egg skins, then cut into silk.
4. After the dough is soaked softly, drain the water with a strainer.
5. Heat up a pan, put a proper amount of oil, add sliced shallots and sauté fragrant, pour down the stalks of the leek, shredded carrots, and shredded ham and stir-fry for a while.
6. Drain the drained noodles, quickly scatter them with chopsticks, keep them on medium heat and stir fry for a while, pick up the handle of the wok and toss the noodles back and forth.
7. Stir the sauce again, pour it down, keep it on high heat and continue to fry for a while.
8. After the sauce is dry, pour the leeks and toss well.
9. Turn off the heat, pour the egg shreds and mix well.
Tips:Be sure to check the amount of fried noodles when adding salt. If you are in doubt, don't add salt to the sauce. Try the taste when you are done. Add some premium soy sauce when it is not enough. Of course, you can also mix it with chili sauce. Don't stir-fry the leeks for a long time after adding them. If the heating time is too long, the color and taste of the leeks will be greatly reduced.