Recipe: 1 catty of low gluten flour, 14 grams of baking soda, 13 grams of alum, 10 grams of salt, 4 grams of stink powder.

Practice:

1, put all the ingredients together, and then pour the right amount of water to knead into a smooth dough.

2, the dough kneaded and wrapped in plastic wrap to wake up, wake up time in the summer to about 4 hours, winter about 7 hours.

3, after the dough is ready, take it out and roll it out thinly, then cut it into long strips.

4: Fold the two noodles together, press the center with chopsticks, then pinch the ends together and stretch them slightly.

5: Heat the oil in a wok and fry the noodles until golden brown on both sides.

6, finish.