1. Prepare the ingredients: wash and drain the bean sprouts, cut the leek into about 5 cm sections, beat the eggs and fry them for later use, boil the vermicelli for 2 minutes (different vermicelli has different cooking times, and it is standard to cook until there is no hard core). Add a little light soy sauce and stir evenly
2. In order to prevent the frying time from being too long, adjust the sauce first: 1 tablespoon of balsamic vinegar, 1 tablespoon of light soy sauce, half a tablespoon of soy sauce, clam powder and a little white pepper, then add appropriate amount of salt and stir well
3. Stir scallions and ginger in a hot pan, add the bean sprouts and stir fry a few times
4. Add the leeks and the boiled vermicelli, quickly stir-fry evenly, then pour in the mixed sauce and stir-fry evenly
5. Pour in the scrambled eggs and stir-fry evenly to get out of the pan
Tips:1. Use the thinnest vermicelli, if you can’t buy it, use vermicelli instead\n2. The whole dish needs to be fried quickly, because each side dish is easier to cook, and it’s easy to "overheat" for a long time. Taste\n3. Add light soy sauce to the noodles after they are cooked. One is to prevent adhesion, and the other is to adjust the color.
