1, 1 bag of instant noodles, 3-4 anjing fish balls, appropriate amount of Chinese cabbage (deboned, hand-torn into pieces, washed and set aside) and appropriate amount of water.

2. Add a little water to the flat-bottomed non-stick pan and bring it to a boil over medium heat (there must be no more water, otherwise it will not dry, and the position of water is half that of instant noodle cake).

3. Add fish balls and vegetables to the instant noodles and cook until the fish balls are 8 minutes cooked.

4, into the bread, cook until Microsoft into the seasoning bag, can be adjusted according to their own taste, because there is no soup in the end, the taste will be heavier.

5. Mix the seasoning with the flour, spread the cabbage on the flour, cover the pot and stew for 2-3 minutes.

6. Turn the noodles over the cabbage until the cabbage becomes soft and all the water disappears. Stir the noodles evenly and serve.