Chili sauce: Wash the red chili padi with clean water and dry it, remove the stem and handle, place it on a clean and oil-free chopping board and chop it into fine pieces (the more chopped, the better). Then put the minced pepper into a large bowl, add an appropriate amount of salt, minced garlic and white wine and mix well (I occasionally mix in tempeh, if you like, you can also mix in tomatoes, minced ginger, etc.), and finally put it into a clean glass bottle or Just seal the porcelain bottle.

Beef sauce: Chop the beef, chilli padi, shallots, ginger, etc. and set aside. Heat the oil in the pot, stir-fry the shallots, chilli padi, and chopped ginger until fragrant. Add the diced beef into the pot and stir-fry. Until crispy, add oyster sauce, sesame sauce, light soy sauce, and a little water and simmer until thickened. Add chicken essence and take out the pan. Let cool and then bottle and store. Take a spoonful out of the noodles when cooking. It will add a lot of points.

Mushroom sauce: Remove the stems of the mushrooms, soak them and wash them. Reserve the water used for soaking the mushrooms for the last time. Dice the mushrooms, dried chilies, lean meat, and chop the green onions. Add oil in the pot and stir-fry the diced meat until white. Add the green onions and chili peppers and stir-fry for 1 minute. Add the diced mushrooms and stir-fry evenly. Pour in the soybean paste and stir-fry over low heat. For 2 minutes, add the water used to soak the mushrooms, simmer until the soup is thick, and sprinkle with a little chicken essence (do not add salt, soybean paste is very salty).