Add water to the soup pot and boil, add in noodles and cook for 6-8 minutes.
Put the steamed fish cardamom and salt into the bowl, and pour in a spoonful of noodle soup to make it into a soup base.
The shallots are chopped, the lard is put into a wok and heated to boil, and the scallions are fried in a small fire. After the oil is poured out, add some sesame oil.
Cook the noodles and remove them into the bottom of the soup. Mix well, pour in the scallion oil in 3, sprinkle with chopped green onion, and stir-fry the rapeseed.