1. Prepare the ingredients.
2. Mix the flour into a smooth dough and let it sit for 20 minutes.
3. Roll the dough into large pieces, fold it, and cut into strips.
4. Shake evenly.
5. Wash potatoes, carrots, green peppers and onions and cut into small pieces for later use.
6. Wash the pork and slice it.
7. Mix with light soy sauce and starch.
8. Heat the oil in the pan, smooth and loose the meat slices, set aside.
9. With remaining oil in the pot, saute the onions, add potatoes and carrots, add a little salt and stir fry evenly.
10. Add appropriate amount of cold water (the potatoes have just been covered) and bring to a boil.
11. Place the cut noodles evenly on the potatoes.
12. When the water in the pot is boiled until it is almost dry, stir-fry the potatoes and carrots on top of the noodles; pour the green peppers.
13. Add bean paste and stir well.
14. Pour in pork slices and stir-fry well.
15. After the taste is adjusted, put it into a bowl.
Tips:1. Ground three fresh vegetables, as long as they are three kinds of vegetables that grow on the ground. This season's eggplant is an off-season vegetable, I didn't use it.
2. The noodles are simmered by the steam of boiled vegetables, without too much boiled potatoes.
3. The bean paste is very salty, so the amount of salt should be controlled.
