1, raw materials: canned goose, cabbage, fungus, noodles, chives, oil, salt, fresh soy sauce, black pepper, sesame oil, monosodium glutamate, coriander and starch.

2. Prepare canned goose, Chinese cabbage, pickled fungus, chives and other raw materials.

3. Boil water in the pot, add a little salt, then add noodles and cook until the noodles are cooked but not soft and rotten.

4. The cooked noodles are immediately cooled in cold water. Drain the processed noodles for use.

5, cabbage fungus shredded sausage cut into small pieces. Pour oil into the pan, heat and beat in the eggs, fry on both sides until golden and cooked, and serve.

6. Pour a little base oil into another pot and heat it. Add shallots and saute until fragrant.

7. Add cabbage and fungus and stir-fry until the water is slightly soft.

8. Add the right amount of water and pour it into the canned goose. Mix thoroughly and boil.

9. Add seasoning, fresh soy sauce, black pepper, salt, monosodium glutamate and sesame oil, and then pour in a little starch. Finally, sprinkle with chives and coriander to taste and serve.

10. Put the noodles in a container and pour the soup on the noodles.