Oil, salt, water and eggs are mixed together and beaten evenly by hand.

Pour the beaten egg water back into the flour, add water little by little, and stir it with your hands to form cotton wool.

Will you get your hands on the noodles at first? It doesn't matter. Turn the basin with one hand and turn it up and down with the other (don't knead it). There is no dry flour. Rub it with a little oil for 2 minutes. Scrape off the excess flour on your hands with a scraper, pat the dough with a little oil and put it in a fresh-keeping bag. (Below)? Woke dough is very, very soft.

Put a little oil on the mixed dough, seal it in a fresh-keeping bag, and refrigerate it for 6-8 hours (overnight). Grease it to relax gluten and make the dough more malleable.

Take out the dough in the morning, sprinkle some dry powder on the silica gel pad, and roll it into long strips while rolling (the waking noodles have special toughness). The pot at home is small, so don't roll it too wide.

Cut into strips, which will retract when cut (as shown in the figure).

The cut dough pieces are dipped in dry powder with chopsticks and pressed in the middle (just enough for the two dough pieces to stick together).

Hold the printed dough piece by hand, turn it over and put it on another dough piece. After stacking it neatly, press it with chopsticks (as shown in the picture).

Boil the oil from the pan, and the oil temperature should be high (7-8 layers of heat). Pinch the two ends of the pressed dough sheet and stretch it (pinch the two ends tightly to prevent the pan from boiling).

After the fried dough sticks are put into the pot, they should be turned constantly with long chopsticks (afraid of burning you), so that they can expand quickly and be heated evenly, and they can be fished out after being fried until golden.