1. Add a little salt, an egg and a proper amount of warm water to the flour to make a slightly hard dough, cover it with a wet cloth and wake up for about a quarter of an hour. Wash tomatoes and cut into pieces. Blanch the green beans with boiling water to remove the fishy smell. Heat oil in a pan, add shredded onion and ginger, stir-fry the chopped tomatoes quickly, and then stir-fry for a while. After the tomatoes are fully simmered, add some salt and water to boil.

2. Knead the dough evenly, hold the dough in one hand and scissors in the other, cut it from one side of the dough with scissors, and cut the dough into slender strips, just like small fish, so that the cut noodle fish can directly fall into the pot.

3. After all the dough is cut, change to medium heat and cook all the noodle fish. Sprinkle a little mung bean, add a little monosodium glutamate, and finally pour a little sesame oil when cooking.