1. Weigh 200 grams of flour and 125 grams of water.
2. Use room temperature water to start mixing the noodles. Don't pour the water all at once. The water absorption of the flour is different.
3. The reconciled dough should be smooth and delicate and set aside in a basin.
4. Move to the chopping board, continue to knead the dough, and wake up for 15 minutes after kneading twice.
5. Roll the dough into strips.
6. Pull the dough with two hands, pull the noodles while throwing the noodles.
7. After stretching, close your hands and twist them into a twist shape.
8. Then knead it into a long strip, pull the noodles, throw the noodles together, and twist them together until the dough is firm. Repeat 4 times.
9. Round the dough and roll it out with a rolling pin to form a round piece.
10. Use a knife to cut into the chopsticks thick and thin strips, cut a total of 4 to 5, and pull once.
11. Begin to pull the noodles, pinch both ends of the noodles with both hands, like pulling out.
12. Fold both ends in half and continue to pull. Decide the thickness of the noodles according to your needs.
13. You can get the noodles by pulling off the place where you just squeezed the noodles.
14. Shake off the excess dry powder, and it's ready to be cooked.
15. Add water to the pot, bring to a boil, add the pulled noodles, cook and remove.
16. Pour the stewed beef stick bone soup, put the hand-cut beef with sauce, sprinkle with green onion and coriander, and if you like spicy food, add a little chili oil.
