1. 25 kilograms of high-gluten flour, 200 grams of gluten, 10 kilograms of water, and 400 grams of salt.

2. According to the recipe, weigh the gluten, salt and water respectively according to the amount of flour.

3. Sprinkle the weighed gluten and salt directly into the flour and mix evenly.

4. Pour the weighed water into the dough mixer and stir for 3-5 minutes until a smooth dough is formed.

5. Place the mixed dough on the chopping board and cut into 4-5 pieces.

6. Sheet pressing: Adjust the roller distance of the dough press to about 37.5px. Place the cut dough on the dough press and press it until it becomes a smooth dough sheet. (This dough pressing process usually takes 25-30 times)

7. Forming: Adjust the roller distance of the forming machine to 3-4mm, place the smooth dough sheet on the forming machine and cut it into ovals of a certain size Shaped dough piece, that is, stewed dough base.

8. Grease: Apply cooking oil evenly to the dough, and then neatly stack the dough pieces in the dough plate. This will moisturize the dough and make the dough easier to stretch.

9. Noodles that cannot be sold in time on the same day can be stored in the freezer.