The recipe and ingredients of oil-splashed noodles are as follows: Tools/raw materials: 400g all-purpose flour, 200g water, 2g salt, 3 small rapeseeds, 100g mung bean sprouts, 3 green onions, 20g vinegar, 20g light soy sauce, Sichuan peppercorns

4 grams of noodles, 10 grams of chili noodles, a little cooked sesame seeds, a pinch of salt, an appropriate amount of peanut oil, plate, chopsticks, pot, plate, knife, plastic wrap, brush, rolling pin.

1. Add salt to all-purpose flour, add water and stir continuously.

2. Knead the dough into a smooth dough by hand, cover it with plastic wrap and let it rise for one hour.

3. Place the dough on the chopping board and knead it smooth again, and roll it into a long strip.

4. Cut into 6 parts with a knife.

5. Take a piece of dough with the cut side facing up, press it with your hands, and use a rolling pin to roll it into a beef tongue shape.

6. Spread a layer of peanut oil on the dough sheet.

7. Stack the dough sheets and place them on an oiled plate, cover with plastic wrap and let rest for 1 hour.

8. While the noodles are resting, prepare the ingredients and wash the rapeseed.

9. Mix light soy sauce, vinegar, and salt and set aside.

10. Boil water in a pot and prepare to stretch the noodles. Take a piece of dough, hold both ends of the dough piece with both hands, and slowly stretch it.

11. Tear the elongated dough sheet from the middle.

12. Put it in the pot and cook for about 2 minutes. Take out the noodles and put them in a bowl. Put the rapeseed and mung bean sprouts in the pot and blanch them, and also put them in the bowl.

13. Put an appropriate amount of peanut oil in the pot and heat it until it smokes.

14. Put the prepared light soy sauce, shallots, sesame seeds, Sichuan peppercorns, and chili noodles into the bowl in sequence. Pour over the chili noodles while they are hot and mix quickly.

15. Then stir evenly.