1. Pour the noodles into a moderate amount of warm water and knead them into one. Cover the pot with a lid and let it stand for 20 minutes.
2. Roll the awake noodles into thin slices
3. Pour rapeseed oil on the surface and spread it evenly, sprinkle with chopped green onion, salt and thirteen incense
4. Roll the noodles into strips, cut them into suitable sizes with a knife, pinch the mouths on both sides to prevent oil from flowing out, flatten them and roll them into suitable sizes with a rolling pin
5. Pour appropriate oil into the pan, put the rolled cake in, and use a small brush to apply the oil on the side facing up, turning it back and forth.
6. Bake the pie until it's golden brown and it's ready to be out
