1, flour, put about 50 grams of salt per kilogram of flour in spring and autumn, and about 60 grams in summer. Put 30-40 grams in winter, and the salt will be dissolved into salt water before being mixed into the noodles. When kneading dough, you should not mix it too hard or too soft, but rub it repeatedly. Until it doesn't stick to hands or pots. 2. Wake up, and leave the mixed noodles for 20 minutes; 3, wire rod, put the dough on a flat table, and cut the dough into a round strip with a diameter of about 3 cm with a sharp knife. Cut continuously, without stopping halfway, and then twist it back and forth by hand to form a round bar with a diameter of1-2 cm. Then put it into the pot layer by layer, and then put in cooking oil (put10g per kilogram) to prevent the strips from sticking to each other. Never use flour instead of cooking oil, or the dried noodles will look rough. 4, winding, two 65 cm long, one finger thick bamboo skewers fixed. Wrap the coiled noodles on the bamboo skewer crosswise. Until the bamboo skewers are full. The distance between skewers is 35 cm. Force should be even when winding the strip. Natural and orderly, it is best to wind it up in one breath. In general, 1 min can wrap two bamboo skewers. Every two bamboo skewers can wrap about 3 kilograms of noodles. 5. Wake up the noodles for the second time, and put the wrapped noodles into a fermentation tank for fermentation, usually for 30 minutes. The temperature is low, which can be extended to 5 minutes; If the temperature is high, it will take 20 minutes. 6, brace, when drawing, slowly stretch outward with an average force until it is about 80 cm; 7. Wake up for three times, double-lift the noodles pulled to 80, and put them into the fermentation tank again, usually for 30 minutes; 8, putting the rod on, taking the noodles out of the fermentation tank and placing them on a shelf with a height of 2 meters; 9. Stretching for the second time, vertically pulling the noodles down from the shelf to 1.80 m long, and drying them; 10, lower the rod, and remove the dried hollow surface; 1 1, packaging, cutting according to the required specifications, and packaging; It's still delicious. Ha ha. . . . . . . . . . . . . .