1. Preparation materials: 400g noodles, oil, baby cabbage, steamed fish and soy sauce, sesame seeds, salt, bean sprouts, dried Chili powder, pepper, mung bean sprouts and garlic moss.

2. Chop the shallots and cut the small dish into small pieces of appropriate size. Bean seedlings should be stripped of fibrous roots, washed and drained.

3. Add water to the pot. After the fire is boiled, add a spoonful of salt, then add fresh noodles and cook until 78% is ripe, that is, cook until there is a little white core in the noodles. Throw the bean sprouts and baby cabbage into the pot, and take out the noodles and baby cabbage bean sprouts when the pot boils again.

4. After noodles, baby dishes and bean sprouts are fished out, they are cooled with cold water and then drained. Put the drained noodles in a large bowl.

5. Put chopped green onion, sesame, pepper powder, Chili powder and salt on the noodles respectively, and then sprinkle with appropriate amount of steamed fish and soy sauce.

6. Start the pot again and pour the oil. There is more oil, about twice as much as usual cooking. Burn until the oil smokes slightly. Pour hot oil on the surface of the seasoning and mix well before eating.