Ingredients: potato 1, 6 mushrooms, Chinese cabbage 1 tree, auricularia auricula 10, Pixian bean paste, oil, salt, soy sauce, oyster sauce and noodles.

Peel potatoes and cut into pieces, wash mushrooms and cut into pieces. Noodles are almost cooked, put them in cold water.

2. Stir-fry diced potatoes in oil in a hot pan, add Pixian bean paste and stir-fry, then add diced mushrooms, shredded cabbage and shredded fungus and stir-fry in turn. Add a bowl of water, cover the lid and simmer for a while.

Taste the salt in 3.4 minutes. If there is no problem, just stick to it. (Because Pixian watercress is salty, it is recommended to taste it before deciding whether to add salt. )

Cover and simmer for a while until the noodles are delicious.

5. Turn off the fire, dry the soup and serve.