1. Prepare the ingredients.
2.
Take 120 grams of flour, add a little salt, and form a white dough. Let stand for 20 minutes.
3. Take another 90 grams of flour, add cooked purple sweet potato, and make purple dough. Let stand.
4. Wash the cabbage; cut the garlic into cubes; remove the impurities from the black fungus and wash; wash the day lily, tie and set aside.
5. Wash and shred pork, mix well with starch and salt and set aside.
6. Roll the white flour into a dumpling-like skin, and wrap the purple dough.
7. Flatten and roll into a large dough.
8. Fold and cut into 1cm wide noodles.
9. Bring water to a boil in a pot, and cook the noodles.
10. Transfer the cooked noodles into a bowl.
11. Heat oil in a pot, sauté the garlic granules, add black fungus and day lily and stir fry.
12. Add the cabbage, add salt and pepper and stir well. Add a spoonful of water.
13. Boil the soup, add the shredded pork, boil, season, thicken the thick gorgon, and serve.
14. Place the fried shredded pork on the noodles, scoop a spoonful of chili, and mix well.
