1. Put the flour into a basin, appropriately increase or decrease the amount of alkaline flour, salt and water according to different seasons, pour it into the flour at one time to make dough, and then soften the dough with water until it is easy to pull.

2. Take out a piece of dough and rub it repeatedly on the chopping board for about two minutes. When the dough hardens, the two arms stretch into a semi-arc, about one foot away from each other; Feet naturally stand apart, about one and a half feet apart; Hold the two ends of the face with both hands to make it hang on the pocket, and balance the two arms to make the face shake up and down; When the face shakes upward and is about to fall, use arm strength to make the face twist naturally; At the same time, give the upper end of the noodles to the left hand, lift it up slightly, let the right hand grasp the lower end of the noodles, and repeat the operation according to the above posture until the hardness is uniform and the thickness is consistent, and then the noodles can be served.

3. How to open the noodles: put the noodles on the chopping board, pinch off both ends, sprinkle with dry noodles, and pull both ends of the noodles with both hands at the same time, so that they are close to the arms. When they are together, immediately give the face of the right hand to the left hand and gather it into a semicircle; The middle finger of the right hand extends into the middle of the circle and stirs the other end; Quickly stretch left and right, and repeatedly pull to the required thickness of noodles.