1. Cut the lean meat into thin slices, add some salt, oyster sauce, light soy sauce, corn starch, sugar, and oil to marinate. Cut the preserved egg into small pieces, and cut the straw mushrooms on both sides.
2. Wash the bean sprouts
3. Stir the garlic in a hot oil pan until golden and discolor, add the straw mushrooms and stir it
4. Lay the preserved eggs and stir fry a few times
5. Pour in a bowl of hot water, season with salt and boil for 1 minute
6. Lean meat
7. While boiling the soup, take another pot to boil the water bean sprouts and cook.
8. Take out the bean sprouts, drain the water, and place them in the fish dish. At this time, the ingredients in the soup are all cooked. Put them out on the vegetable noodles and top with the hot soup.
