1. Shred chicken breast, add appropriate amount of light soy sauce, cooking wine, starch and stir evenly
2. Hand torn cabbage leaves into small pieces
3. Sliced green onion, shredded ginger
4. Put an appropriate amount of water in a boiling pot, boil the water and add the noodles, boil and cook for three or four minutes
5. When boiling water to boil the noodles, put an appropriate amount of vegetable oil in the wok, add the chicken shreds and fry until the color changes
6. Hold it out for use
7. Saute the scallions and ginger in the bottom of the pot with oil
8. Add a spoonful of Pixian bean paste and stir-fry the red oil
9. Put in an appropriate amount of water, add a spoonful of light soy sauce, two spoons of vinegar, and an appropriate amount of salt
10. Just when the water is about to boil, beat in an egg
11. Eggs are formed, cabbage leaves and chicken shreds are added
12. Blaze, switch, fire
13. Cooked noodles
14. Pour the hot and sour vegetable soup in the pot on the noodles
