Ingredients: purple soy sauce, sesame oil, salt, rice wine, beef tendon, a cucumber, Xinhe bean paste, spicy noodles, ginger, dried peppers and garlic cloves.

(1) Boil the water in the pot, put the vermicelli into the pot, scoop it up, pour in cold water, sesame oil and soy sauce, and keep the vermicelli together so that it doesn't stick to your hands.

(2) Chop dried chili, ginger and garlic cloves, and chop beef into powder.

(3) add oil to the pot. When the fire is 70% hot, add ginger, garlic cloves and dried peppers and stir-fry until fragrant.

(4) Add two spoonfuls of Xinhe bean paste and stir slowly with a shovel.

(5) Add minced beef, and mix minced beef and sauce evenly.

(6) After the minced meat becomes discolored, pour a proper amount of rice wine and turn to low heat.

(7) Add purple soy sauce and slowly boil half a bowl of water. Turn off the fire when the color of the meat sauce turns dark.

(8) Mix the cooked sauce on the noodles, sprinkle with minced garlic and chopped green onion.