1. Large collection of raw materials, peel off the shell of the sea prawns and pick out the shrimp intestines.
2. Marinate the prawns with some salt and white wine.
3. Wash Chinese cabbage and cut into small pieces.
4. Wash the eggs and beat them in a bowl.
5. Wash and chop the green onions, add some chopped green onions in the egg.
6. Add some salt to the egg liquid and break it up.
7. Start the frying pan, scramble the eggs first, and serve after they are cooked.
8. Add appropriate amount of oil to the pot, fry the Chinese cabbage, add some salt to taste, and fry until it is cooked and served.
9. Raise the frying pan and sauté the chopped green onions.
10. Add proper amount of boiling water and add the washed balls.
11. After the water boils, add the dough pieces.
12. After the noodles are boiled, pour in the Chinese cabbage.
13. After boiling, add prawns to adjust the taste.
14. Finally, add eggs and green onions, drip some cooking wine, and turn off the heat.
Tips:A pack of 16 pieces of noodles weighs 780 grams, and each piece is about 48 grams. For three people, four slices are usually enough. If you have a big appetite, you should add more noodles.
