1. Put aside the starter.

2. 1 kg flour is kneaded with 20g leavening agent and 350g water.

3. Knead until it doesn't stick to your hands, cover the fresh-keeping mold and stew for 20 ~30 minutes.

4. After baking, take a piece and press it into long strips, and cut it with a knife.

5. Press 1 on the other one and press it in the middle with a reed.

6. Burn the oil in the pan, take the pressed noodles by hand, stretch the sides slightly, and fry them in the oil pan.

7. Fry until golden brown, take it out and put it in a basin.