1. Cut the cucumber into 5cm long sections.

2. Cut the cucumber skin into 2 cm thick slices (the meat left in the middle of the melon can be used as soup).

3. Soak the rice noodles in hot water, then pick them up and filter them for later use.

4. Fry the eggs in a hot pan, add soy sauce when cooked, fry them and put them in a bowl for later use.

5. Fry the pork belly in a pot until it is slightly yellow, add a little salt, and put it in a bowl and put oil for later use.

6. Stir-fry garlic and Laoganma, then add cucumber and pork belly.

7. Stir-fry the cucumber until half-cooked, add fish sauce and chicken essence, stir well, then add rice flour and eggs, stir-fry over low heat until the fragrance floats out.