1 and dough: put the flour into the basin with water the more 2 pounds along the same direction evenly and the dough into a ball (and kneading rolling dough surface is best in the same direction) slightly kneaded, covered with a half-dry cage cloth to rest for 30 minutes.

2 wash gluten: basin pouring water into a small half-basin, take and good dough into the dough, gently knead the dough until the water becomes thick noodle water, take out the dough will be noodle water put aside for spare, change a new pot of the same pouring a small half-basin of water, just kneaded the dough has become small into continue to gently ...... The number of water changes generally rely on the feeling, the number of times less gluten sticky, the number of times the right gluten gluten taste very good, the number of times too much more than the gluten!

3 production starch: in a large pot on top of a wooden frame, take the Luo (household filter impurities of copper wire Luo) on the wooden frame, wash the pasta water with a ladle scooped into the copper wire Luo, filtered into the pot repeatedly 4 to 5 times, filtered out of the crushed gluten on the gluten block, a large pot of pasta water slurry precipitation the more 5 to 6 hours, the pot of water scooped out, the rest of the stuff that is the starch.

4Fermentation: Add the appropriate amount of baking powder or steamed buns with the "old noodles", stir well, and then placed in a warm place to rest fermentation. When the water smells slightly sour, it is ready for the next step.

5 production gluten: pot of water to boil, will wash the gluten pulled into strips wrapped into a thicker than the thumb of the stick more than one into the pot to cook for 45 minutes, with a leaky spoon to carry dry water and fish out, torn into smaller strips of flakes on a plate and set aside

6 production of the skin: the batter into a small pot on the steamer on medium heat until the dough is half-soft and does not touch the hands of the time to scrape out the appropriate size of the spoon a mass, and then quickly roll out with an oiled rolling pin, and then put it in a bowl and then put it on a plate. Quickly use an oiled rolling pin to roll out the dough into slightly smaller and steamer drawer sized crusts, applying canola oil to the top of each one and repeating the process, stacking one on top of the other in the drawer. Steam for about 45 minutes on a high flame, remove, and when cool, separate one by one to make the dough. Rolling out the dough is completed, according to personal taste, cut into thin strips of about a finger width, rolling out the dough is different from the cold skin, the finer the cut the better taste. 1, seasoning preparation: the three nai, anise, fruit, cinnamon, pepper, research into very fine powder, add a little fried white sesame, with a seasoning surface spare, this seasoning is only the production of oil splash spice to increase the flavor of the use of, each take a little ratio can be.

2, chili pepper selection: prepare chili pepper, to Qin pepper (alias, mountain pepper, Sichuan pepper, goat horn pepper) chili pepper or the best, other chili pepper is lost Qishan rolling out the flavor of the skin.

3, the choice of oil: oil splash of oil preferred rapeseed oil.

4, add canola oil in the pot, burn ten percent hot with high fire, off the fire, until the oil temperature drops to five percent hot, add chili noodles, seasoning noodles heated to ten percent after turning off the fire to the non-smoking oil smoke, divided into three times poured into the chili jar oil splash hot pepper noodle, mix thoroughly.

5, increase the aroma and color: the production of a good oil splash of hot pepper to this point is not yet completely finished, while the hot oil to stimulate the oil splash of hot pepper has not yet dispersed when the residual heat, add a little sugar or honey, stirring evenly. To increase the role of flavor and color. At this point, the color of the red oil splash hot pepper production is complete. Cucumber, carrot shredded, mung bean sprouts blanched, cilantro chopped, garlic minced with cold water into garlic water standby.

Seasoning soup production:

Dry chili pepper, Angelica dahurica, Sannai, star anise, fragrant fruit, cinnamon, peppercorns, grass nuts, nutmeg, ginger, fennel, section of rice and other seasoning spices to take the appropriate amount of water, add water to cook into the seasoning of the brine soup standby

Seasoning:

Will be cut into the rolled dough into the cold containers, add the preparation of the side dishes (side dishes of different varieties and quantities are not limited to taste and seasonal additions can be made. Taste and seasonal add can be), add a little monosodium glutamate, refined salt, sesame paste, according to personal taste add oil splash hot pepper, vinegar and soy sauce, two spoons of garlic water, the right amount of seasoning soup, mix well sprinkled with parsley, crushed peanuts, ripe sesame seeds to the end. 1, in order to ensure the Qishan flavor, vinegar is recommended to preferred Shanxi vinegar, Zhenjiang vinegar next.

2, seasoning brine soup is very critical, the amount of material is too large to cause the soup taste heavy, too little is not good flavor.

3, the right choice of chili pepper is very critical, be sure to use Qin pepper.

4, the soy sauce should not be too much, a drop or two can be.

5, Northwest flavor to salty and spicy, generally sugar only for color, so cold rolled noodles when the authentic taste is not sugar. But now the three rivers and five lakes around the taste blend closely, Jiangsu, Zhejiang and other southern tastes sweet, so there is also sugar for taste improvement. Add sugar or not according to personal taste preferences, I recommend not to add as appropriate.