1. Knead the dough into a smooth dough. The dough should be moderately soft and can be slightly soft, but the dough should not be kneaded too hard. If the dough is too hard, it will not be pulled apart. After the dough is kneaded, cover with plastic wrap and let it stand for 2 hours, knead it once in the middle, and then cover with plastic wrap to wake up for 1-2 hours. The longer the dough wakes up, the better the ductility of the noodles will be. You can also knead the dough the night before, put it in the refrigerator, and eat it the next morning or at noon. If you put the noodles in the refrigerator the night before, the intermediate kneading step can be omitted.
2. Wake up the dough and knead it into strips
3. Then cut into dough
4. Roll the dough into strips
5. Press it in the middle with a rolling pin
6. Roll the dough gently into a sheet with a rolling pin
7. Prepare a large flat-bottomed plate, brush the bottom of the plate with vegetable oil, put in the dough, brush a layer of vegetable oil on the dough again, and then cover with plastic wrap and wake up for 30 minutes.
8. Cooked short bean sprouts in boiling water
9. Boiling the vegetables. Then put the bean sprouts and greens on the bottom of the bowl, add vinegar, light soy sauce, 1 tablespoon of sesame oil and salt according to the amount of noodles. The sesame oil can increase the fragrance of the noodles
10. Then start to pull the noodles, pull both ends of the noodles with both hands, gently pull, you can boil the noodles while pulling, and after pulling one piece, immediately drop the noodles into the boiling water. If there is too much noodles, you can pull 7 or 8 sticks and then stop, remove the noodles from the pot and then tear off the pot.
11. Remove the cooked noodles and place them in a bowl. Add the chopped green onions and dried chili powder on the noodles. Then boil a pot of hot oil, sauté a few peppercorns in the oil, and pour the oil on the chili powder while it is hot, and the aroma will come out
