400 grams of flour and 30 grams of star anise.

50 grams of bean sprouts and 50 grams of tsaoko each.

40 grams of Alpinia officinarum and 20 grams of cinnamon.

30 grams of terbium

condiments

Salt 1 spoon pepper 30g

30 grams of fennel in secret Chili oil.

50g fennel and 50g alfalfa.

How to do a good job of rolling noodles? Homemade rolling method. Steps to roll the dough.

1. gluten washing water accelerates the yeast to stir evenly and make it ferment. One day and night in summer, up to three days in winter. Just wait until its surface bubbles and tastes slightly sour.

2. Brush the non-stick pan with oil and heat it. Scoop a proper amount of fermented flour water into the pot and stir with a wooden stick. When the dough is gelatinized and sticky, wipe it hard and quickly until the dough is all on the stick, and knead it by hand.

3. Take the cooked dough to the glass chopping board while it is hot, and quickly roll it into a thin and even dough.

4. Steam the dough in a steamer for seven minutes until cooked.

5. Let the steamed dough cool and put oil between the dough to prevent adhesion. Take 2-3 slices, cut into wide strips, add salt water, Chili oil and rice vinegar and mix well.

6. Put the mixed dough into a bowl, add the mung bean sprouts, and add the secret Chili oil.

7. Soup: Amomum tsao-ko 50 fennel 30 Alpinia officinarum 40 fennel 50 cinnamon 20 alfalfa 50 m and 30.

8. marinade: stir-fry a spoonful of onion, ginger and garlic, and a spoonful of noodle sauce (the purpose is to change color, because the noodle sauce loves to paste the pot and can't burn). Quickly add about 5 kg of water (about 2 kg after cooking), add seasoning and simmer, and take out the pot for later use. (It can also be ground into powder and mixed with Chili noodles while splashing oil. )

9. Garlic juice: Garlic is mashed with cold boiled water for later use.

10. Sprinkle pepper: when the oil is cooked, cool it to about 120 degrees, and then pour pepper (add onion for experiment, it is appropriate to turn yellow in one minute). If the oil temperature is too high, the pepper will be bitter, and if the oil temperature is too low, the pepper will not be fragrant.