1. Half a catty of potato noodles and 3 taels of white flour.

2. Mix the potato noodles and white flour together with water.

3. Leave the mixed dough for a period of time, and then roll it out. (It should be noted that when rolling out the dough, be sure to sprinkle more flour, otherwise it will easily stick or fall apart.)

4. After rolling out the dough, divide it into four parts and cut them evenly.

5. Put the four cut noodles together and cut them evenly. The distance should not be too large, otherwise there will be broken cups. Just cut the noodles to suit your personal taste. Those who are not good at knife skills can just cut them slowly. Practice makes perfect.

6. Place the cut noodles in the basin.

7. Put water in the pot and add noodles after the water boils.

8. After the noodles are out of the pot, put them into iced boiling water (cold water is not recommended here. Friends with weak stomachs will have diarrhea, etc., so boiling water is better.), and the taste will be better after soaking in water. What's more, the temperature is just right when you eat it in summer, and you won't feel too hot.

9. Garlic and chili are essential ingredients for potato noodles.

10. Stir-fry a simple plate of shredded potatoes. When frying the shredded potatoes, be careful not to adopt the Sichuan style. Use a little more soup so that when mixed with potato noodles, it will be more delicious.

11. Pour some soup into the potato noodles, mix with mashed garlic and chili, it’s really a delicious Wuwei people’s own delicacy.