1. For the main ingredient: 150g flour, 1/8 tsp baking soda, 1/8 tsp baking powder.

2: Prepare a small clean bowl, add 1/4 teaspoon of salt, 1/8 teaspoon of baking soda, followed by 1/8 teaspoon of non-aluminum baking powder, and pour in the appropriate amount of warm water.

3. Using chopsticks, stir the water and powder together to form salt soda.

4: Put 150g of flour in a mixing bowl.

5: Pour in the blended salt soda in small portions.

6: Use chopsticks to mix the salt soda with the flour to form snowflake-like flakes.

7: Knead the flakes together with your hands to form a smooth dough, cover with a damp cloth and set aside for 20 minutes

8: Brush the board with a layer of cooking oil.

9: Place the dough on the counter and press it into a round shape with your hands.

10: Use a rolling pin to roll out the dough into a rectangular shape.

11: Using your hands, lift the left and right sides of the rectangular sheet upward and fold it back toward the center.

12: Fold back the sheet to the center seam to form a long folded sheet.

13: Using your hands, lift the top and bottom of the folded sheet upward and fold it back to the center.

14: Fold the folded sheet back toward the center seam to form a mound-shaped folded sheet.

15: Brush the tops of the doughnuts with cooking oil, wrap in plastic wrap, and refrigerate for 1 night.

16: The next morning, take the dough out of the refrigerator, place the dough in the palm of your right hand, press the thumb of your left hand into the center of the dough, and press the rest of your fingers into the back of the dough, and then rotate the dough around the palm of your right hand in a circular motion.

17: Make the edge of the dough smooth.

18: Using a knife, divide the dough into 2 equal parts.

19: Take one of the equal portions and roll it out with a rolling pin to form a large thin rectangular sheet.

20: Using a knife, divide the rectangle into 3 equal pieces.

21: Gently make a few small cuts in the center of each piece with the tip of the knife, being careful not to cut into the edges of the pieces.

22: Heat the oil in an iron skillet over high heat until it reaches 80 percent.

23: Hold a noodle sheet above the frying pan with your hand.

24: Dip the noodle sheet in the frying pan.

25: Lift the pasta sheet up so that the sheet is on top of there pan.

26: Dip the pasta sheet in the frying pan again.

27: Put all the noodle slices into the frying pan and fry them until golden brown on both sides.