1. Prepared ingredients.
2. Cut the winter melon and pleurotus eryngii into thin slices and cut the fishballs into cubes.
3. Fill the pot with water and add the cut vegetables.
4. Bring the soup to a boil, season with salt light soy sauce and pepper, drizzle a little shrimp oil and turn to low heat.
5. Boil water in another pot and blanch the hot dry noodles. (Don’t thicken the noodles)
6. Take out the drain and put it in a bowl.
7. Just pour the three fresh soup on the noodles and sprinkle chopped green onion.
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