2. Melt the salt in warm water, mix the dough with it, and make the dough into a softer dough, which is softer than jiaozi noodles. After that, the dough surface is simmered with oil for about 30 minutes, and the time is better.
3. During the period, change the onion, ginger and garlic into pieces, and the garlic should be appropriately larger.
4. Mix well with soy sauce and vinegar and mix into a bowl of juice for later use.
5. After the dough is baked, divide it into noodles with the same size, then grease it and let it bake for about 20 minutes.
6. Boil the water and start Lamian Noodles. First, roll the noodle dough into strips with a rolling pin, press it in the middle with a rolling pin, then pick up the noodles with both hands and stretch them. The pressed area will be very thin and become a long film. Then, gently tear it open, and a noodle becomes two pieces. Put it in a pot, stir and cook until it is broken, and put the vegetables in the back to avoid boiling them into puree.
7. Put the cooked noodles and vegetables into a bowl and code them with onion, ginger, garlic and Chili powder.
8. Heat the oil, generally until it smokes slightly. While it is hot, immediately pour it on the onion, ginger, garlic and Chili powder to stimulate the fragrance and mix well.