1. Add 1 gram of salt and 0.5 gram of edible alkali in an appropriate amount of clean water, stir to melt.
2. Pour the flour.
3. Use chopsticks to stir into a lump.
4. Knead into a hard dough, cover the pot and let it stand for 20 minutes.
5. Slice garlic and cut green onion into sections.
6. Put oyster sauce, light soy sauce, dark soy sauce, sugar, chicken essence, salt, sugar in a bowl, stir to melt.
7. Heat peanut oil in a wok, add green onions and garlic and stir-fry on low heat.
8. Stir fry until the onion and garlic taste out, remove the oil control, and use the scallion oil to set aside.
9. Pour the sauce into the pot and let it burn for a while.
10. After proofing the dough, use a rolling pin to roll the dough.
11. Roll to the thickness you like.
12. Begin to fold the dough, and sprinkle dry powder on each fold to prevent sticking.
13. Until the dough is completely folded.
14. Cut out the right amount of width with a knife, and it's noodles.
15. Until all the noodles are cut.
16. Shake the noodles to loosen the dry powder.
17. Fill the pot with water, add two chicken thigh bones, boil 1 gram of salt, add the noodles and cook for 2 minutes.
18. Cook the wet noodles for about 2 minutes, and the noodles are transparent and ready to be out of the pot.
19. Pass the cooked dough strips into the cold boiled water that has been cooled in advance and just pass one.
20. Control the moisture of the noodles, add the sauce and scallion oil to enjoy.
Tips:The noodles cooked with flour and edible alkali taste very good. If there is no chicken bone for cooking noodles, don't put it.
