1. Prepare ingredients cucumbers and carrots.
2. Soak the cabbage leaves, coriander, and spinach in light salt water.
3. You can also use tools to cut carrots and cucumbers into shreds. Cut the cabbage leaves into strips.
4. After the noodles are cooked, pass cold water twice. That way the noodles taste more vigorous.
5. When the water is too cold, be sure to stir it with chopsticks.
6. Prepare fried eggs.
7. It's best to fry the eggs over a low fire, which is more tender. (Stir them with chopsticks to make them into small lumps.)
8. Heat the pot again and add a small amount of cooking oil. After the oil is hot, add green onions, ginger, star anise, and pepper (use a low heat to cook the ingredients to get the flavor.)
9. Use the lid of the pot for a while to bring the ingredients out of flavor, and after the ginger turns golden yellow, add the prepared vegetables.
10. Give it a stir and let the vegetables soak in the aroma.
11. Then add an appropriate amount of soy sauce.
12. Cover the pot and bring it to a boil. Add a small amount of edible salt.
13. Give it a stir, then add the prepared noodles. Cover the pot again to make it stuffy. (A few seconds will be fine.)
14. Finally add the scrambled eggs.
Tips:Personally, I need to pay attention to the following points:\n1. Cooking on a low fire is more delicious. \n2. The boiled noodles need to be treated with cold water twice. It's delicious.
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