1. Prepare the pork glutinous rice that I made before (there is an introduction to the recipe in my previous recipe)
2. Prepare the flour
3. Add a little salt to the flour
4. Add water and stir to make dough
5. Knead the flour into a smooth dough, cover with plastic wrap and let it rest for 30 minutes
6. Finish and shape again, and cut into one or two even small doses
7. Organize into pieces
8. Apply oil on both sides for proofing for one night (in the refrigerator freezer), or leave it at room temperature for proofing for two hours.
9. Prepare a poached egg, lettuce, green onions, and squeezed noodles after proofing
10. Grease the chopping board and make a mark with chopsticks in the middle
11. Slowly pull it to both sides with your hands, with skillful strength
12. Pull both sides with your hands, pull the noodles with both hands, hit the top board continuously in the middle, you can always hear the patter of the face hitting the chopping board, slowly pulling it long
13. Getting longer and thinner
14. π
15. Boil water in a pot, add the noodles and cook
16. Too cold water
17. Put pork simmered seeds
18. Add chopped green onion
19. Put a poached egg, boil the lettuce and put it in a bowl
20. Have a bowl
21. Mix it up and start eating
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