1. Fry the poached eggs in a hot pan (I fry two).
2. Adjust the soul sauce: add salt, light soy sauce, dark soy sauce, oyster sauce, balsamic vinegar, white sugar and appropriate amount of water.
3. Start another pot of oil.
4. Stir-fry chives, minced ginger and millet pepper rings.
5. Pour the soul sauce.
6. After the pan is boiled, add the fried poached eggs.
7. Add the fresh noodles and simmer and dry the soup.
8. Finished picture.
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