Chili sauce: wash and dry the red pepper with clear water, remove the pedicle, and chop it into pieces on a clean and oil-free chopping board (the more broken the better). Then put the pepper powder into a large bowl, add the right amount of salt, garlic powder and white wine and mix well (I occasionally add lobster sauce, but I can also add tomatoes, Jiang Mo and so on. If I like it), and finally put it in a clean glass bottle or porcelain bottle and seal it.

Beef sauce: Chop beef, pepper, onion, ginger, etc. For later use, heat oil in a pot, stir-fry onion, pepper, ginger and diced beef in the pot until crisp, add oyster sauce, sesame sauce, soy sauce and a little water, stew until thick, add chicken essence, take out the pot, cool, bottle and store, and take out a spoonful of cooked noodles.

Mushroom sauce: the mushrooms are pedicled, soaked and washed, and soaked in water for the last time. Dice mushrooms, dried peppers and lean meat, chop onions, put oil in the pot, stir-fry diced meat until it turns white, add onions, stir-fry peppers for 1 min, add diced mushrooms and stir-fry them evenly in soy sauce for 2 minutes, add mushrooms and soak them in water, stew until the soup is thick, and sprinkle a little chicken essence (without salt, soy sauce is very salty).