Recipe method:

1. Reserve the leavening agent

2.1 catties of flour, 20 grams of leavening agent, and 350 grams of water for kneading the dough.

3. Knead until it is no longer sticky, cover with a plastic mold, and let it rest for 20 to 30 minutes.

4. After the dough is ready, take a piece and press it into a long piece, then cut it into sections with a knife.

5. Press one strip on top of the other, and press it in the middle with a bamboo stick.

6. Heat oil in a pot, pick up the pressed noodles with your hands, stretch them slightly on both sides and put them in the pan for frying.

7. Fry until golden brown, remove and put into a basin.