Flour 300g (preferably wheat flour), beef tenderloin or sheep tenderloin 150g, tomato 1 piece, half an onion, 50g green pepper and 50g garlic sprout.

Tintin fried noodles seasoning:

30g chopped green onion, Jiang Mo, salt, pepper and tomato sauce.

Ding Ding fried noodles practice:

1. Stir the dough with warm water until it is neither soft nor hard. You can add some salt to make the dough more gluten-free, and wake it for about 2 hours.

2. Knead the proofed noodles into thin strips with a diameter of about 3-4 mm and cook them in a pot. Cook until it is 80% cooked, and remove the cold water to make the noodles more chewy.

3. Drain the cooked noodles and cut them into small pieces for later use. At this time, a small amount of cooking oil can be added and stirred evenly to prevent them from sticking together.

4. Cut the tenderloin into diced meat and put it in the oil pan for a while. Dice tomatoes, green peppers, onions and garlic seedlings respectively.

5. Leave a proper amount of oil in the pot. When the oil is hot, add chopped green onion and Jiang Mo and stir-fry until fragrant. Then pour diced tomatoes, diced green peppers, diced onions and diced garlic into a wok and stir fry. Then add tomato sauce and stir well. Finally, stir-fry the diced meat with a little salt and pepper and serve.