1. Use warm water and add some salt to make the noodles taste better, and they taste very refined and chewy!

2. The noodles for making pulled strips should not be too hard, otherwise they will not be pulled apart, nor should they be too soft, otherwise the noodles will not be cooked well. Then cover with a lid or a damp cloth and let it rest for a while before kneading (about a quarter of an hour, Xinjiang is relatively dry, if not covered, the surface of the dough will form a crust) until the dough is smooth and uniform.

3. Roll out the dough into a thickness of about half a centimeter in about 10 minutes. Apply oil on the cutting board and cover it with plastic wrap or roll it into a roll as thick as a finger. Apply oil everywhere on the surface to prevent adhesion. Don’t pull out immediately after making peace! That way you can't pull it open, and you have to wake up for a while (half an hour). Of course, it's better to wake up for a little longer.

4. One thing you must pay attention to is that when the temperature in the house is too low, the noodles cannot be opened.