1. Put the flour into the dough mixer, add 1 teaspoon of salt and water, start the dough mixer and knead it into smooth dough.

2. Cover the kneaded dough with a basin button for 30 minutes.

3. Cut the baked dough into flour paste and knead it into long strips.

4. Brush the dough with oil and put it on a plate. Cover the oiled dough with plastic wrap and put it in the refrigerator for cold storage, and then simmer for 2-4 hours.

5. Chop shallots and garlic separately.

6. Add water to the pot to boil, add the small rapeseed and bean sprouts, and cook with high fire until the water in the pot boils again. Take the small rapeseed and bean sprouts out and put them into bowls.

7. Hold both ends of the baked flour dough by hand and roll it into wide noodles with appropriate thickness.

8. Stretched wide noodles are cooked in a pot.

9. Take it out and put it in a bowl filled with small rapeseed and bean sprouts. Sprinkle with Chili noodles, chopped green onion, minced garlic, salt and steamed fish and soy sauce.

10. Take another pot, pour the oil and heat it to 70%. Pour the hot oil on the Chili powder and chopped green onion and garlic and mix well.