1. Add appropriate amount of salt to the flour and mix well, then use warm water to form a moderately hard dough and smear a layer of oil on the surface of the dough, and seal the dough for one hour.
2. Divide the noodles into equal-sized noodles, knead the noodles and knead into long strips, brush with a layer of oil, and cover with plastic wrap and let the noodles rise for 20 minutes
3. Chop some chopped green onions and garlic at the time of soaking up noodles, and prepare some green vegetables, preferably green leafy vegetables
4. After the dough is finished, press flat, pinch the two ends and stretch them while smashing them, and stretch them into long and even noodles. The width can be stretched as you like. I personally like wider ones, which taste better when you eat them.
5. After cooking the noodles, take out Jiawen clam powder, salt, pepper powder, oyster sauce, light soy sauce, aged vinegar, chopped green onion and garlic, and chili noodles, then top with hot oil
6. Finally, add the blanched green vegetables and stir evenly
