1. Shred cabbage and carrots, smash the eggs, fry them into egg cakes and shred the pork. Put a little soy sauce and starch into the shredded pork, and then set aside.
2. Cook the fresh noodles until they are well done (add proper amount of cooking oil to prevent the noodles from sticking).
3. Stir fry shredded carrots with a little oil and set aside.
4. Heat the oil to five minutes, stir in pepper until slightly charred, drain.
5. Add spring onion and ginger to pepper oil and stir fry until color changes.
6. Add two teaspoons of sweet flour sauce and stir fry until fragrant.
7. Add the shredded cabbage and stir fry. Pour in a little vinegar at this time.
8. Add boiled noodles after cabbage is cut off. If there is water in the pot, add proper amount of broth or water to prevent adhesion.
9. Mix in soy sauce and salt.
10. Add fried carrot shreds and eggs, stir fry well.
11. Add garlic before turning off.