2. Prepare sweet potato, high-gluten flour, salt, soy sauce, peanut oil, rolling pin and rice spoon.
3. Wash the sweet potato and cook it in a pressure cooker for 2 minutes. Peel the cooked sweet potato and cut it into thin slices with a kitchen knife.
4. Chop the sweet potato slices, press them into mashed sweet potatoes with a rice spoon, and put them into a container filled with flour.
5. Add a little warm water to the container, knead the flour and mashed sweet potatoes into a smooth dough, and stir for 3 minutes.
6. Sprinkle a little dry powder, put the awakened mashed sweet potato dough on the chopping board, roll it thin with a rolling pin, cut it into long strips, and then obliquely cut it into small pieces.
7. Sprinkle a little dry powder on the cut sweet potato dough and stir evenly to prevent sticking together.
8. Bring a small pot to a boil with appropriate amount of water, then add a little meat stuffing and snowflake meat to boil, and then add sweet potato dough to boil for 1 minutes.
9. It means that the sweet potato noodles are cooked when they are fully floating. Add appropriate amount of salt, soy sauce and peanut oil to taste, then add coriander, and turn off the heat and take out the pot.