Ingredients: beef ham (slightly fat), flour, pepper, onion, tomato.

Flour 3 small bowl

Turn into snowflakes.

Knead the dough repeatedly to make it soft.

Then cover the dough with a wet cloth and wake it for about 30 and a half minutes. After kneading into a ball, you can shake it a few times to make the noodles harder and more uniform.

Take it out after waking up.

Roll it into a thick dough.

Cut into small wide strips, and rub each strip into thick strips with oil. It should not be too thin.

Then put it on the plate and brush it with oil.

Seal the oil soaking agent with plastic wrap. Wake up for about 30 minutes. You can cook.

Put some salt after the water boils, and then put them into the pot one by one.

Boil for 3-4 minutes 10 minute, and then take it out.

Come out to drink cold water at once.

Filter out the water for later use.

Use a hob to cut pepper, tomato and onion respectively.

Brush a little oil on the beef slices.

Put more oil and put in my pre-fried Chili noodles.

Then put the beef in piece by piece.

Deep-fried meat changes color in medium fire. Add cumin and salt.

Take out the oil and meat.

Don't put more oil, stir-fry onions with the oil at the bottom of the pot.

Then add tomatoes, stir-fry until paste, and then add peppers. Stir well, add cumin, Chili noodles and salt. You can turn off the fire.

Load the previous brace.

First mix the oily meat with the oil, and then add the fried vegetables. Just stir it evenly. You can put more and less of this according to your personal preference. The most important thing is to add more oil to this oily meat, so the taste will be corrected! In fact, oily noodles in Xinjiang are not allowed. But putting vegetables is healthier. Better looking.