Stir-fried beef noodles

Overview

I fell in love with Urumqi in the past year, and the food in Xinjiang is still fresh in my memory!

The required raw materials, I forgot to take the salt in the picture.
Mix the noodles with cold water, and the noodles will taste more delicious when mixed by yourself!
After mixing the noodles, let the noodles soften in the container for a while, then you can wash and cut the vegetables.
Roll out the dough
While rolling out the noodles, boil water in a pot to prepare the noodles.
After the noodles are cooked, pour them into cold water and set aside.
Put oil in the wok, heat it up to 70%, add beef and stir-fry, stir-fry the water in the meat, add peppercorns, ginger, garlic, and dried chili peppers in sequence, continue to stir-fry, until the shredded meat turns yellow, add dark soy sauce; then add celery, peppers, tomatoes, and light soy sauce in sequence, and stir-fry for three minutes.
Stir-fry continuously for three minutes. Add the noodles to be used and stir-fry over high heat. Add salt according to personal taste.