Ingredients

2 large beef tomatoes, a certain amount of garlic, 2 noodles, 1 dried chili, appropriate amount of cheese powder, appropriate amount of sea salt, appropriate amount of pepper, appropriate amount of olive oil, 8-10 slices of duck breast, an appropriate amount of brandy, and a few slices of nine-layer pagoda

Method

Wash the beef tomatoes and cut them into pieces, peel the garlic, and chop the dried chilies. Throw noodles into boiling water and cook.

Heat a cast iron pan over low heat, sauté the dried chili until fragrant, add beef tomatoes and stir-fry, then add garlic, cover and simmer over minimum heat for 5-8 minutes until soft, add cold-pressed olive oil and then Simmer over low heat for 2 minutes.

Put the 9-minute cooked noodles into a cast iron pot, add cheese powder and tomato juice, mix well, and cook for 1-2 minutes. Be careful not to dry out. At the same time, fry the duck breast in another frying pan over low heat until oil is released.

Put the noodles into a plate and pour the sauce from top to bottom.

Drizzle a small amount of brandy over the duck breast in another frying pan before serving. After drying, spread it flat on the noodles, sprinkle with nine-layer pagoda pieces and serve!