Clean the wok, heat it, pour a little lard, and then add 30ML vegetable oil. When the oil temperature is 60% hot, add shallots, stir fry, turn down the heat and stir fry slightly. When the onion is fried until it changes color, add the onion and dry seaweed at the same time. Stir fry with a shovel. Don't burn the dried seaweed. Pay attention to dried seaweed itself in the process of pushing and frying. Another stove can actually boil water in a soup pot and cook noodles at the same time. Boil the noodles with water, then boil them, add a little cold water, and then take them out. Noodles should not be cooked too soft. Don't fish noodles in cold water. Put it aside. At this point, the shallots in the wok are fragrant with scallion oil, supplemented by the fresh fragrance of dried seaweed. According to your own taste, pour a proper amount of steamed fish soy sauce, because steamed fish soy sauce is slightly sweet, you can add a little soy sauce and turn off the heat. Pour the soy sauce, shallots and dried seaweed in the wok into the noodle bowl and mix well to serve.