1. Prepare 2 eggs, 4 Korean yellow noodles, 2 chopped green onion, seaweed 1, appropriate amount of corn, avocado 1, 4 fish plates, 6 Chinese cabbage leaves, carrot 1, apple 1, 5 garlic cloves and half onion.

2. Stir-fry the garlic and onion in the stock, then add other stock ingredients (except sea salt), stir fry, add water that covers the ingredients, bring to a boil with high fire, and then turn to low heat for 6 hours.

3. After the broth is cooked, add sea salt (at this time, the color of the soup head will be milky yellow).

4. Boil the water, hot the fish plate, and then add the yellow noodles. In addition, cut eggs, chopped green onion, seaweed and avocado ingredients.

5. After the noodles are cooked, add the eggs, fish plates, corn kernels, seaweed and avocado in turn. Add stock and sprinkle with chopped green onion.