condiments

flour

500 grams

condiments

lard

2 tablespoons

Chive

15g

Light soy sauce

4 tablespoons

monosodium glutamate

1 teaspoon

residual sauce

Proper amount

salt

1/2 teaspoons

water

200 grams

step

1. lard to be extracted from pig fat or pig fat.

2. Add salt to the flour and stir well, then add water several times, stirring while adding water until it becomes snowflake-like dough.

3. Form a group by hand.

4. The dough press selects the dough press gear 1 (the thickest gear), crushes the dough by hand, puts it into the dough press, stacks several pressed dough pieces together, and then presses the dough into pieces.

5. Repeat several times until the dough sheet becomes smooth, and the thickness of the dough press is adjusted to the third gear for pressing once, and the thickness of the dough sheet is about 2mm.

6. Select the profile of the dough mixer, cut the pressed dough into fine noodles, and put the cut noodles on the curtain.

7. Dice the shallots.

8. Boil the water in the pot, add the noodles, spread them out with chopsticks after shaping, and cook until the noodles float.

9. First put the cooked broth or half a bowl of boiling water into the bowl, then add soy sauce, lard and monosodium glutamate and mix well.

10. After the noodles float, cook for 1 min. Scoop the noodles into the colander with chopsticks, fold them several times, shape them, put the noodles and soup together in a bowl, and finally sprinkle a little leek.