2. Peel and clean the green beans and cut them into thick shreds; Flatten the garlic and chop it slightly; Clean the onion and cut it into pieces for later use.
3. Set the pot on fire, add a proper amount of cold water to boil, add noodles and blanch them slightly, then scoop them up and drain them for later use.
4. Take another pot, add a proper amount of oil, add chopped green onion, stir-fry with 1/2 garlic paste until fragrant, and then stir-fry with eggplant.
5. Stir-fry the eggplant again for 30 seconds, then add soy sauce, white sugar and salt, pour cold water over the surface of green beans, cover and simmer with low fire until the juice boils, and carefully pour the juice into a soup bowl for reservation.
6. Adjust the fire point to the minimum, spread the green beans evenly in the bottom pot with a shovel, add the noodles twice, and spread them evenly on the green beans; Every layer of fresh noodles must be covered with a layer of juice that has been poured in for a while.
7. Cover with Chinese fire and simmer gradually until the water in the pot is about to get wet. Finally, mix the fresh noodles and green beans with chopsticks, sprinkle the remaining garlic, pour the appropriate sesame oil, and stir well to serve.