1. Main ingredient: low-gluten flour.

2. Accessories: beef, green pepper, red pepper, tomato, onion, ginger, garlic.

3. Seasoning: Dimon tomato sauce, cumin, chicken essence, salt.

4. Add a little salt to 300g of warm water, pour it into the flour little by little, knead it into a dough, and let it sit for about 20 minutes.

5. Flatten the dough and cut into strips.

6. Use a brush dipped in oil to brush the surface, both front and back.

7. Roll the dough into strips that are thicker than chopsticks, plate them up, and then cover them with plastic wrap for about an hour.

8. Use your hands to pull the cooked noodles into noodles slightly thinner than chopsticks, then put them into a pot of boiling water and bring to a boil. (Add a little salt when cooking the noodles so that the noodles will not break easily or stick together.) Drain into cold water and set aside.

9. Wash the beef and cut into strips; wash the green and red peppers and cut into strips; wash and slice the tomatoes.

10. Heat the oil, add minced green onions, shredded ginger and garlic slices and sauté until fragrant. Add beef and stir-fry until it changes color.

11. Then add salt and cumin, stir-fry evenly, add green and red peppers, and tomatoes and stir-fry.

12. Add a little water, add tomato sauce, stir-fry chicken essence until cooked, put it on the surface and mix well.