1. Prepare alkaline noodles in advance. Bring half a pot of boiling water to a boil. Note that if you want the noodles to not stick or stick to each other, remember to add half a spoonful of salt after the water boils. This will make the noodle soup non-sticky, so that each noodle will be clear and not sticky. After the water boils, add the noodles. Use chopsticks to turn it over and add a little cold water, then close the lid.

2. Continue cooking. After opening, open the lid and turn it over, then add a little cold water. repeat three times. This is what we call three boils and three boils, so that the noodles will be cooked better; when the noodles are cooked, turn off the heat and let them wait in the pot for one minute, so that the noodles will taste better.

3. After the noodles are completely cooked, we open the lid and prepare for seasoning; take the noodles out into a bowl, pour in oil, and stir with chopsticks.

4. If you don’t like the noodle soup used for cooking noodles (the noodle soup has a strong alkaline taste, if you don’t like it, you can replace it with boiled water), you can prepare a bowl. Add some boiling water, a little peanut oil, and a little salt.

5. After the noodles are put into the bowl, pour in the oyster sauce and mix well. Then the delicious oil-consuming noodles will come out. Pair them with your favorite fried spicy sauce, Lao Gan Ma, and traditional food from the north and south.