Recipe practice:

1. Add a proper amount of salt to the flour (the salt addition ratio is 10 kg flour 1.5), and stir while heating the water.

2. Noodles should be soft, and when adding water properly, they should be folded in from the side. When there is no dry flour, they should start stepping on noodles.

3. Tamp the noodles with water with two fists, and constantly stretch them from the side and fold them in, so that the gluten can be stepped out, otherwise it will not come out when frying.

4. Until the surface is smooth and soft.

Put it in a warm place for fermentation. Look at this big pot of hair.

6. According to the size of the fish, find a few pieces and put them on the chopping board for two to three minutes.

7. Take out a piece of dough

8. Pat twice with both hands to make a long cake.

9. Raise both sides with both hands and support the four corners with four fingers.

10. Put one into the pot, put the oil in the middle first, hold it for a while and then put it all into the pot, so it won't retract.

1 1. Fry until golden on both sides, take out and turn over in the middle.

12. Frying is cold, and it is stored for a long time.

13. noodle fish is more delicious than fried dough sticks, and it is fermented and healthier.