1, pour the flour in the basin, add water, and become a harder dough, fully kneaded and kneaded light, covered with a damp cloth molasses 30 minutes.

2. Knead the dough into a long, thick strip, slightly longer than the operator's left arm, with the lower part of the dough held up by a thin noodle stick. The dough can also be kneaded into a thick rectangular cake, with the thin staff rolled in the lower center so that the dough rises in the direction of the staff.

3. Stand in front of a pot of boiling water, lean forward with your left upper arm and hold the dough in a straight line with your lower left arm. The right hand holds a tile knife. Tile knife is a special knife, shaped like a tile, chipping the right thumb in the bottom, the remaining four fingers on the top, pinch the blade, the back of the knife convex side down, the knife surface and the surface of the dough when the knife angle should be smaller, the knife blade diagonally chipped out, in the dough from right to left a knife by a knife chipping, chipped into the noodles into a three-pronged shape. The length is about 30 centimeters. The back of the noodles can form a prong, because the next knife always cut in the previous knife on the side of the knife, the requirements of the strip thickness is moderate, thin and thick, prongs are long. Chipped noodles directly into the pot, with chipping with cooking, water boiling point once cool water, and then boiled out, over the cool water bleaching, that is, into the white blank knife-shaved noodles.