1. Take an appropriate amount of flour into the basin, add a little salt and stir well. Stir while pouring water until it becomes a non-sticky dough.
2. Knead the mixed noodles, buckle it with a bowl, or cover with a clean damp cloth, and wake up for about 10 minutes.
3. Knead the awake noodles and use a rolling pin to roll them into a dough cake of about 1 cm.
4. Put enough water in the wok to boil. (You can also simmer the pot with soy sauce first.)
5. Sprinkle a small amount of flour on the chopping board, and cut into 3 mm thick slices with the top knife.
6. Put the cut noodles into a pot of boiling water and use chopsticks to scatter them lightly.
7. The water in the pot is kept tumbling, and after the dough is finished, add the fresh and tender celery leaves. (A variety of green vegetables can be matched)
8. Cook for about a minute and turn off the heat.
9. Put the noodles and vegetable leaves in a bowl, add some soup, add salt, monosodium glutamate, light soy sauce, chili oil, vinegar, and sprinkle with chopped green onion.
