Accessories: appropriate amount of corn flour.

1. Put the flour, salt and edible alkali into the basin and inject clean water for 2~3 times (the water temperature should not be higher than 5℃ at room temperature). At this time, the flour will be in a lump or flake shape, and it will be fully stirred in one direction with your fingers. Press it repeatedly with the palm of your hand, and all the water and scattered noodles will be rubbed together. Continue to knead until "the face, basin and hands are smooth".

2. Cover the mixed dough with a damp cloth or plastic wrap and let it rise for 30 minutes. Sprinkle some fine noodles on the chopping board, put the proofed dough on the chopping board and knead for 10 minutes. Squeeze the dough with a rolling pin and roll it out.

3. Sprinkle some corn flour on the surface of the bread, roll it up with a rolling pin and flatten it. While rolling it slowly, change the direction of the roll. Try rolling it into a thin big dough, round or rectangular.

4. Touch by hand to see if the thickness of the dough is even. If there is a thick part, roll the dough into a uniform thickness with a rolling pin.

5. Fold the dough. In order to avoid sticking together, sprinkle a layer of corn flour between the dough.

6. Use a completely dry sharp knife to cut slowly and evenly by direct cutting.

7. The width of noodles can be selected according to personal preference.

8. Lift the noodles and shake off the extra thin noodles.

9. Bring the water in the pot to a boil, add a little salt and add noodles to cook.