2. Dice the meat or small pieces and marinate with soy sauce and cooking wine for a while.

3. Cut vegetables into shreds or small pieces, and cut gouache strips into sections.

4. Chop the seasoning.

5. Add a little oil to the pot. When it is 60% hot, add the whole pepper and fry it until cooked, then take it out. After the fire, stir-fry the beef and ginger in the pot, and then take them out for later use. At this time, boil the water in the pot.

6. Heat oil in a wok, add vegetables and stir fry, add a little salt and soy sauce, stir fry until 80% cooked, add beef, onion, ginger, garlic, tsaoko powder and pepper and stir fry until cooked.

7. Take out the noodles and put them in a wok, add a proper amount of noodle soup, and add gouache strips to stir fry. After the taste is good, add minced garlic, chicken essence, monosodium glutamate and balsamic vinegar and stir well.