1. Add 2 grams of salt to high-gluten flour (add 5 grams of salt for a catty of flour)
2. Use warm water to make the dough flocculent
3. Then knead it into a smooth dough, cover it with plastic wrap and wake up for at least 30 minutes. The dough should be softer.
4. Divide into small doses after waking up
5. Then apply a layer of oil on the surface of each small agent
6. Then cover with plastic wrap and wake up for 30 minutes
7. After waking up, roll each small dose into noodles. Use chopsticks to stamp on each of the noodles. After waking up for about 10 minutes, press the stamp and wait for the noodles to be pulled, and follow the stamp. Pulling is two big movies
8. Prepare some side dishes
9. Minced green onion and garlic
10. Boil the water in the pot and open it into the side dishes.
11. Put the good side dishes in the bottom of the bowl
12. Then take the awake noodles and hold them with your hands. The two sides of the noodles will become longer and longer, and then tear them along the indentation in the middle to form two large pieces of belt noodles.
13. Put the pulled noodles in a pot of boiling water and cook them out
14. Put the noodles in the bowl after they are cooked
15. Then add minced garlic and green onion and Shaanxi Qinjiao noodles (Shaanxi Qinjiao noodles are very fragrant and only a little spicy, which is also the special chili noodles for Shaanxi Liangpi, and other chili noodles do not taste good) and stir-fried sesame seeds. Appropriate 2 scoops of very fresh, 2 scoops of balsamic vinegar, 2 grams of sesame oil, 2 grams of thirteen incense, 2 grams of chicken powder, 2 grams of Laoganma chili oil
16. Put half of the salad oil and half of the lard in the pot and cook until slightly green smoke
17. Pour it directly on the noodles with chopped green onion, garlic and chili and serve (you can also add a little stock)
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