1. Wash the squid rings.
2. Blanch in 90 degree water for 15 seconds.
3. The cooked pork bone soup is set aside.
4. Put a little oil in the pan, fry the ginger and minced garlic and add the carrots.
5. Add a tablespoon of pork bone soup.
6. Add salt and pepper.
7. Add onion and oyster sauce and stir-fry for half a minute.
8. Put in squid rings.
9. Stir fry for about 20 seconds.
10. The fired squid is spared.
11. Pressed purple sweet potato noodles.
12. Boil the water in the pot for 2 minutes, then add the vegetables and cook for one minute.
13. Put the cooked noodles and green vegetables into a bowl, and pour the fried squid on top.
Tips:The ratio of the purple potato flour and noodles to the noodles pressed by the noodle machine is: 200 grams of flour, 15 grams of purple potato flour, and 85 grams of water.
