1. Mix the noodles with warm salt water and knead them into the legendary "three lights".

2. Cover with plastic wrap and relax for half an hour.

3. Take out the dough and knead it in the middle, which will make it more gluten-free.

4. Roll the dough into an oval shape, cut it into noodles with thick fingers, and roll it with flour.

5. Roll the noodles as thick as chopsticks, cut them into diced noodles, and roll them with flour.

6. put water into the pot, add half a spoonful of salt, boil the diced water and cook until it is 8% cooked.

7. Pick up the diced flour and drain it until a little oil is added and mix well to prevent adhesion.

8. Add oil to the pan, sprinkle pepper powder when it is hot, stir-fry until fragrant, and then pour onion, ginger, garlic and dried pepper for stir-frying.

9. Add side dishes and stir-fry until raw, then add diced noodles and chicken, stir-fry for a while and add seasoning. If it is too dry, you can add a little water.

1, stir fry and you can go out.