1. First of all, mix the dough: knead the dough evenly according to the ratio of one catty of flour, half a catty of water and two grams of salt, and leave it aside for half an hour.

2. Prepare bittern in the process of waking up. The common bittern in northern Daoxiao Noodles is scrambled eggs with tomatoes, minced meat, diced eggplant and braised pork.

3. Blanch two tomatoes, peel and cut into pieces, break up three eggs, chop up onion, ginger and garlic in moderation, heat the oil in the pot, fry the eggs loosely first, then add onion, ginger and garlic and tomatoes, add a spoonful of salt and stir fry until the tomatoes are cooked and soft, and take out the pot.

4. Cut the chicken or other meat into minced meat, heat the oil in the pot, stir-fry the onion, ginger and garlic until the minced meat changes color, add a little spiced soy sauce and stir well.

5. Wash the rape, add a few drops of oil to half a pot of water, and cook the rape for one minute, so that the boiled green leafy vegetables can keep green and not yellow.

6. Wake up the dough should be slightly hard, knead it evenly again, boil it in a pot of water, and cut it into the pot with a paring knife to cook for ten minutes. Daoxiao Noodles is very chewy.

7. Shaving needs some skills, so practice more. I think it's too much trouble to cut noodles myself, and supermarkets usually sell them in Daoxiao Noodles.

8. Cook and remove, and leave some noodle soup.

9. Serve with prepared brine and Chili oil, and appropriate amount of aged vinegar. Eat while it's hot.