1, warm salt water and noodles, kneaded into the legendary "three lights".

2. Cover with plastic wrap and relax for half an hour.

3. take out the dough and knead it in the middle, which will be more gluten.

4. Roll the dough into an oval shape, cut it into noodles with thick fingers and roll it up with flour.

5, noodles into chopsticks thickness, cut into noodles, sprinkle with flour and roll up.

6. Add water to the pot, add half a spoonful of salt, and boil the diced water until it is 80% cooked.

7. Pick up the cut noodles and drain them, and mix well with a little oil to prevent adhesion.

8. Add oil to the pot, sprinkle pepper while it is hot, stir-fry, and then pour in onion, ginger, garlic and dried pepper.

9. Pour in the side dishes, stir fry, then pour in the cut noodles and chicken, stir fry for a while, and add seasoning. If it is too dry, you can add a little water.

10, stir-fry and you can get out of the pot.