1. Heat a pot on a small fire, add cooking oil and sesame oil; add chili noodles when the oil is hot
2. Pour the tempeh (crush it with a spoon); add salt, sugar, and a little water to taste
3. Prepare beef board leaves and shredded radish; boil water in a pot and add shredded carrots
4. Put in the venetian leaves, boil for 30 seconds-1 minute, take out, pour in spicy sauce and mix well.
