1. Take a large bowl, add flour and salt, and mix well with chopsticks. High-gluten flour, medium-gluten flour or low-gluten flour will do.
2. Slowly add an appropriate amount of water to the flour and stir to form dough. Pour the water little by little until there is no dry powder.
3. Boil a pot of water, pour the gnocchi, pull a few times with a spatula to prevent clumping and sink to the bottom, cook until it floats on the surface, and then cook for another minute or two. Cook until translucent.
4. Scoop up the boiled gnocchi and boil it over cold or cool it with ice water.
5. Drain the gnocchi in the cold water.
6. Take a small bowl, add 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of vinegar, 1 tablespoon of sesame oil, 3 tablespoons of cold boiled water, and mix well.
7. Pour the prepared sauce into the gnocchi, add some chopped green onion and pepper.
8. Mix well and you can eat.
Tips:1. When stirring the noodles, you can take a measuring cup with your left hand to fill a small half cup of water, pour slowly, and stop at a little while, and keep stirring with the chopsticks in your right hand, so that the noodles will slowly form. You can also turn on the faucet to drip and stir while dripping. Note that the amount of water should not be too large, otherwise it will make a batter. The amount of water is not fixed, as long as the noodles are formed, there is no dry powder, or a lot of water.
2. Cook the noodles until they are fully floating and translucent. If the pimple is relatively large, extend the time appropriately.
3. Seasoning as you like.
