1. Stir the flour while adding cold water until the flour is completely flocculent, knead the dough into a smooth dough and cover with a lid for 30 minutes
2. Heat the wok, add the oil on medium heat to 50% hot, add the pork belly and fry for a while
3. Add green onion, ginger aniseed and rice wine, stir-fry the meat slices until they are reduced and spit oil, then add the yellow sauce (prepared with water). After the high heat is boiled, add the sugar, and fry slowly until the sauce is thick and fragrant.
4. Roll the dough into thicker strips
5. Use your hands to make a potion
6. Then roll into a strip (about 11 cm long, 2.5 cm-3 cm in diameter)
7. Brush with oil and cover for 30 minutes
8. Flatten the noodle strips, roll them into pieces and press two stamps on the noodles with a rolling pin
9. Gently pull it into a length of 20 cm-25 cm, you can brush the oil once, and let it stand for 5 minutes
10. Pull up the dough slowly with both hands
11. During this period, the dough pieces are continuously pulled up and down, and when they touch the chopping board, the sound of biang and biang will be heard.
12. The face gets longer and longer
13. Ripped from embossing
14. Tear another imprint
15. After the noodles are torn apart, the noodles can be pulled with the hand to face the chopping board twice to increase the strength of the noodles (novices, please try this step after practicing)
16. Boil the noodles in a pot of boiling water, then add the washed and cut baby cabbage
17. The noodles are ripe, add the fried sauce
Tips:You can also stir-fry with sweet noodle sauce or half sweet noodle sauce and half soybean sauce
