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Ingredients:

• 320g leg beef
  
• 760g sweet potatoes

Seasonings:

• 40g Sichuan broad bean paste
  
• 1 tbsp fermented glutinous rice juice
  
• 2 tbsp sweet wheat paste
  
• 160g fried rice-flour noodles
  
• Adequate amount each of chopped green onion, chopped ginger, chili powder, starch, Worchestershire sauce, sugar, MSG, oyster sauce, sesame oil and clear soup

1. Skin sweet potatoes, wash them clean, cut them into thick shreds, add salt and a dash each of broad bean paste, sweet wheat paste, soy sauce, MSG, chopped ginger and chopped green onion and part of fried rice-flour noodles to mix well and spread them flat in a small round bamboo steaming container.
2. Cut the leg beef into thin slices, put them in a soup pot, add seasonings and soup to mix well and marinate them until seasoned, add starch solution to mix well, put the remaining fried rice-flour noodles to mix thoroughly, then add oyster sauce and Worchestershire sauce to mix well, pour the mixture over the (1), steam them in the steamer over high heat for 15 minutes, take them out, sow chopped green onion over, sprinkle sesame oil over and serve them in the original bamboo container.