1. Making garlic juice: about two cloves of garlic, chopped, and soaked in a little white water for about an hour to make garlic juice for later use.

2. Making Chili oil: Take a clean and waterless bowl, put chopped Chili, sesame and pepper, put oil in the pot, and pour it into the bowl when the oil temperature is 70% hot to make Chili oil for later use.

3. Add boiling water to the casserole, then add a spoonful of sesame paste to the casserole and stir constantly to melt it into the water, and then add a spoonful of spicy bean paste (I used Lee Kum Kee's).

4. Then add noodles or vermicelli to the pot and cook the noodles until they are half cooked (keep stirring during the cooking process to avoid pasting the bottom). Add your favorite vegetables and meat.

5. After vegetables and meat are cooked, add salt, turn off the fire and add coriander powder, garlic juice, chicken essence, Chili oil, pepper powder, chicken essence, sugar, vinegar and Laoganma Chili sauce, and stir well.