Ingredients: 500g of flour.

Accessories: 2 tablespoons of lard, chives 15g, 4 tablespoons of soy sauce, monosodium glutamate 1 tsp, broth salt 1/2 tsp, and 200g of water.

Steps:

1, preparing to refine lard with pig fat or pig fat;

2. Add salt to the flour and stir well, then add water several times, stirring while adding water until it becomes snowflake-like dough;

3. Manual grouping;

4. The dough press selects the dough press gear 1 (the thickest gear), crushes the dough by hand, puts it into the dough press, stacks several pressed dough pieces together, and then presses the dough into pieces;

5. Repeat several times until the dough sheet becomes smooth, and the thickness of the dough press is adjusted to the third gear for pressing once, and the thickness of the dough sheet is about 2 mm;

6. Select the profile of the dough mixer, cut the pressed dough into fine noodles, and put the cut noodles on the curtain;

7. Dice the shallots;

8. Boil the water in the pot, add the noodles, spread them out with chopsticks after shaping, and cook until the noodles float;

9. First put the cooked broth or half a bowl of boiled water into a bowl, then add soy sauce, lard and monosodium glutamate and mix well;

10. After the noodles float, cook for 1 min. Scoop the noodles into the colander with chopsticks, fold them several times and shape them. Put the noodles in a bowl with soup, and sprinkle a little chives at last.