1. Put an appropriate amount of water in the pot, wash the eggs, put cold water in the pot and boil for five minutes
2. During the cooking of the eggs, tear the appropriate amount of cabbage leaves by hand and wash them
3. Add the noodles and bring to a boil
4. Bring the noodles to a boil for four or five minutes, add the leaves and blanch for a while and turn off the heat
5. Scoop out the noodle leaves
6. Take out the eggs and ice them in cold water for a while
7. Put two spoons of light soy sauce in the noodles, two spoons of vinegar, some salt, some sesame oil, and a spoonful of Laoganma (if you like to eat green onions and garlic, you can add some minced green onions and garlic, because you are afraid of the smell at work, so I didn't put it)
8. Peel the eggs and put them in a bowl, stir well and serve
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