1. Take about 6 Chinese cabbage leaves, rinse them with water and drain the water. Use a knife to cut the cabbage leaves horizontally and vertically, and then cut them into thick filaments.
2. Remove the root stalks of the mushrooms and rinse them with water repeatedly to clean the impurities on the caps, squeeze the water and cut into thick slices for later use
3. Peel the scallion and clean it, take a section and cut into chopped green onions
4. The leeks are selected to remove the old leaves. Rinse the sand repeatedly and soak in water for 10 minutes to remove the pesticide residues, and cut into sections to control the moisture.
5. Wash 2 to 3 eggs with impurities from the shell, put them into a bowl and stir evenly with chopsticks to form egg liquid
6. Add appropriate amount of vegetable oil in a hot pot, sauté the chopped green onion, and pour a little light soy sauce into a cooking pot
7. Pour shredded cabbage and sliced mushrooms, add suitable oyster sauce, stir fry evenly until the cabbage and mushrooms are colored and soft
8. Pour in the right amount of water and boil and add the right amount of salt to taste
9. Put the dried noodles and stir with chopsticks to prevent the dried noodles from sticking together and boil
10. Boil until the noodles are about to be cooked, evenly pour the egg liquid, use a spoon to gently push to make the egg liquid mature and turn off the heat
11. Turn off the heat and sprinkle a few drops of sesame oil on the leek segments
12. Stir evenly
13. Put it into a bowl, the finished product!
