Tools/Materials: 500g of flour, 5g of edible salt, one egg, 200ml of clean water, cooking oil and pot.

1. First, prepare 500 grams of ordinary flour, put it in a pot, add 5 grams of salt and beat an egg.

2. Add 200 ml of warm water in several times, stir into a flocculent state, and add 30 ml of edible oil.

3. Knead the dough first, cover it and relax it for 10 minute, and then knead it after relaxation, so that gluten formation is effortless and the surface is smooth. Knead the dough first, cover it and relax for 10 minutes, then knead it, so that the gluten formation is effortless and the surface is smooth like this.

4. Put the dough on the chopping board and roll it out with a rolling pin. Coat the surface and both sides with edible oil, then wrap it with plastic wrap, press it tightly, relax for 30 minutes, and then cut it into wide strips with a knife.

5. Take a wide strip and knead it into coarse noodles. As long as it is relaxed in place, gluten has good ductility and will not break at all.

6. Prepare a disc, pour in cooking oil, and put the cooked noodles on the plate. There should be cooking oil in it. It's better to pour more and cover it all. Wake up in oil for an hour.

7. The poured oil can also be used repeatedly, and it can also be used for cooking. Put the noodles around your hands, one on one side and put them at the end.

8. Stretch it by hand to make it thinner, so it tastes more crisp, and then pull it on both sides with chopsticks.

9, hot oil from the pot, the oil temperature is 60% hot, put the pulled noodles in, shake left and right to shape the noodles.

10. Wrap the chopsticks around a circle and put them in the oil pan until they are all set. This process only needs to be fried until both sides are golden.

1 1. When frying, there will be such small bubbles on the surface, which will be more delicious. Remove the oil after frying.