1. Prepare the ingredients, the okra has been blanched in advance; the beef is also sauced in advance
2. Chop carrots and okra, chopped green onions; cut 1/3 of beef into slices, and dice the rest
3. Put the bean paste and Korean hot sauce in a bowl and mix well
4. Add a little oil to the wok, fry the chopped green onion, add the diced carrots and stir-fry, wait until the red oil is out, set aside
5. Put oil in the wok, put a little more oil, add the shredded green onion, spices, boil out the spice oil, take out the spice, add the stirred sauce and stir fry
6. Stir-fry until the sauce is shiny, pour half a bowl of water, fill the bowl with the sauce, add the tomato sauce
7. Simmer the sauce over low heat, simmer until the sauce begins to thicken, add the diced carrots and stir-fry well, add sugar
8. Add okra and diced beef and stir-fry, and finally add a little white sesame and stir-fry.
9. The fried sauce is served and you can't eat it at once. Store in the refrigerator
10. Pour wide water in the pot, put a spoonful of salt, after the water is boiled, underneath, when it is cooked, remove the noodles and cool the water.
11. Transfer the cold noodles into a bowl, add an appropriate amount of fried sauce, and mix well
12. Put the noodles on a plate, sprinkle some beef cubes and coriander on it.
Tips:The sauce must be low-fire throughout the whole process, and stir-fry constantly during the process to avoid mashing the pot.
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