Ingredients: flour, water, salt, oil, potato flour.

The making process is as follows:

1, put the flour, water, salt in the pasta machine and mix.

2. Take out the stirred dough and knead it into a round shape, put it in a big clay pot to ferment for 20 to 30 minutes, then cut long strips on a big board, dip your hands in oil and knead the dough into strips with a diameter of 2 centimeters to 2.5 centimeters, and then put it in a big clay pot to ferment for another 20 to 30 minutes.

3. Knead the doughnuts again with your hands, sprinkle potato flour while kneading, and knead them until they are 5 millimeters to 7 millimeters in diameter, then ferment them for a while.

4, the vermicelli will be wrapped around two treaty 50 cm long bamboo chopsticks, each chopstick 50 to 70, strung, placed in the fermentation cabinet, in the noodle cabinet after 2 hours of resting for pulling noodles.

5, the two chopsticks, one fixed in a special noodle rack, pull the other end by hand, after repeated lengthening, the length of the general length of 5 meters or more, the fineness to reach 0.67 mm, dried semi-finished products containing about twenty-five percent of the moisture at room temperature can be stored for nearly 1 month, bundled up after drying, the moisture is only eleven percent, the shelf-life can be up to 1 year.