1, ingredients: high quality wheat flour moderate, yeast moderate.

2, and dough, a day in advance and flour, flour into the pot with water in the hand after the dough kneaded evenly, and then knead the surface smooth, pot light, hand light, surface light suitable for the best.

3, wash gluten, to the basin of the kneaded surface into the water, repeated kneading and washing, and then wash the water poured into the basin to precipitate, to the water is no longer turbid gluten holding clean.

4, precipitation water, wash the water precipitation 5 to 8 hours, the top of the water to the drop, the following flour sediment is the best raw material to do the skin (spare).

5, fermentation of pasta water, will be washed pasta water, put into the basin fermentation 4 to 8 hours (yeast or yeast), until initiated.

6, the production of dough, will be developed in the pot to heat the water, and stir until the pasta water paste thick, fast and hard to wipe, the dough will be all stuck in the wood, not stained hands, mochi noodles into a ball until the (eight mature), and immediately with the pole pole into a piece of one sheet of dough.

7, steaming crust, put the prepared crust into the cage and steam for 40 minutes, tendon, soft Qishan rolling crust is ready.

8, cut the rolling dough, cut into long thick fingers, will be the secret seasoning and chili oil, spicy and refreshing dough is ready, very fragrant.

9, rolling the production of chili oil: Sannai, star anise, fragrant fruit, cinnamon, pepper, chili peppers, rapeseed oil, each appropriate amount;

(1) choose the good taste, rich in nutrients, rich spicy flavor, color and lustre of red chili, follow the traditional process, in the iron pot with a small fire, the chili pepper slowly crushed.

(2) Sannae, star anise, allspice, cinnamon, and peppercorns are ground into a very fine powder and prepared as seasoning noodles.

(3) add canola oil burned to ten percent hot off the fire, until the oil temperature drops to five percent hot, add the above seasoning surface to join the guys slowly simmering, heated to ten percent hot and then turn off the fire to the smoke, divided into three times to pour into the hot pepper noodles, each time to stir well to avoid the paste pot.

(4) chili oil does not bubble, pour a few drops of Qishan vinegar, chili will boil and bubble a fragrance rise. After the fragrance of the hot pepper color more bright red oil, but also the smell floats out.

(5) chili oil stirred like after adding a small amount of sugar and stirred well, added sugar chili oil appearance will be more beautiful, in the mixing of the skin will also be stuck in the above very good-looking!

(6) after the good chili oil cooled down and sealed to save, rest overnight color better.