1. Wash two horn melon roots, cut off the ends, and cut into small dices. Wash half of the carrot, peel off the skin and cut into small dices, and tear the water-fat fungus into small pieces.
2. Wash the green onion, garlic, and leeks separately and cut them into chopped green onion, garlic slices, and leeks. Rinse the pork belly appropriately and cut into sliced pork belly. Beat the three eggs into a bowl and stir into an egg liquid.
3. Add an appropriate amount of peanut oil to the hot pan to fry the pork belly, add the chopped green onion and garlic until fragrant, cook the cooking wine and light soy sauce in the pan.
4. Pour in diced melons, carrots, and fungus pieces and stir fry evenly.
5. Add the right amount of oyster sauce and water.
6. After boiling, add appropriate amount of salt to taste, and evenly pour in the egg liquid.
7. After the egg liquid is cooked, turn off the heat and sprinkle into the leeks section and stir evenly.
8. Add water to the pot and boil, add the noodles and cook until they are soft and hard.
9. Take out some cold water according to your own preferences.
10. Drain the water and put it into a bowl.
11. Pour the braised soup on top, mix well and start enjoying the deliciousness!
