1. Mix all the dough ingredients together, knead the dough and relax it for 20 minutes (my chef machine kneads the dough for 5 or 6 minutes);
2. After the relaxation is over, continue to knead the dough for 5 or 6 minutes to form a smooth dough;
3. Take out the dough and rub it into a long strip and divide it into 12 small pieces;
4. Take a plate and apply a layer of oil on the surface;
5. Slightly squash each small circle;
6. Place it on a plate, brush the surface of the dough with a layer of oil, cover it with plastic wrap and let it relax again for an hour;
7. Prepare the side dishes and seasonings while the noodles are awake; wash the greens and cut into large sections, wash the bean sprouts and drain the water for later use, prepare garlic, green onion, chili powder, light pepper powder soy sauce, balsamic vinegar, salt and a little MSG for later use ；
8. After the noodles are waking up quickly, boil a pot of boiling water, take a small dough and squeeze it, press it in the middle with chopsticks;
9. Grabbing the two ends of the dough with both hands, while pulling it while smashing it into a long strip on the chopping board;
10. Tear apart from the middle indentation with both hands and put it into the boiling water pot;
11. Boil the noodles until they are dead and remove;
12. Place them in a large bowl, then put the vegetables and bean sprouts in a pot of boiling water and scald them out;
13. Place it on the noodles, add garlic, wahua, pepper powder and chili powder;
14. Pour the vegetable oil in a small pot, the oil is hot until it smokes, and pour the oil on the seasoning;
15. Drizzle with appropriate amount of soy sauce, vinegar, salt and monosodium glutamate, mix well and serve.
16. Finished picture
