1. Add 200 grams of water and 3 grams of salt to the flour to form a dough. After 2 hours, separate the ingredients and knead them into small balls, and then cover with a wet cloth for another 20 minutes.
2. Roll into a long piece, use chopsticks to make a mark in the middle, and coat the surface with a layer of oil
3. Cover all the cooked noodles with plastic wrap for about an hour.
4. Squid tear off the surface of the film, cut the circle and wash
5. Blanch in 90 degree water for ten seconds and remove it for later use
6. Put oil in the pan and fry the shredded onion
7. Dice potatoes and stir fry for two minutes
8. Then add boiling water to soak the ingredients
9. I chose the original curry. If you like spicy, you can choose spicy.
10. Put in curry
11. Cooked on medium heat, I felt that the salty taste was not enough, so I added a little bit of salt
12. Continue to simmer over medium heat
13. When the potatoes are soft and rotten and the soup thickens, add the fried squid rings
14. Boil for half a minute, then remove from heat and set aside.
15. Pull the braised noodles apart and cook, and add a little greens at the same time, the amaranth I used
16. Cook the noodles and transfer them to a bowl, add the fried curry and enjoy it
