1. 2 eggs, 1 cabbage, 1 handful of fungus, appropriate amount of shrimp skin, 2 mushrooms, appropriate amount of oil, appropriate amount of salt, appropriate amount of chopped green onion, appropriate amount of sesame oil.

2. Prepare all the ingredients. Wash the mushrooms and soak them in water. Mix the pork into minced meat and set aside. Wash the dried shrimps in water and soak them for ten minutes.

3. Crack the eggs into a bowl, break them up thoroughly with chopsticks, and season with a little salt.

4. Put a little oil in a hot pan, pour in the egg liquid in batches, and fry until brown. Be careful to make it thin and crispy.

5. In a pan with fried egg flakes, add oil and flour directly, and fry the noodles over low heat. Fry the noodles until they change color slightly. Before they turn brown, pour in boiling water to make white soup. Pour into a casserole and set aside.

6. Heat the oil pan, pour the minced ginger and garlic into the pan, and stir-fry until fragrant. First pour the wok cabbage into the plate and stir-fry until slightly soft. Add the vegetable leaves and stir-fry until the leaves become slightly soft, take them out and pour them into the white soup in the casserole.

7. Put in all the other prepared ingredients. Cover the pot and put in salt and sesame oil. After the water boils, turn down the heat to low for 10 minutes and take it out of the pot.