1. Put the flour and salt noodles into the basin together, pour water in one hand (water temperature: warm in winter, cool in summer, warm in spring and autumn), knead the noodles with the other hand, beat into ears, so that the flour and water are completely mixed. After blending, knead it into a ball, then dip your hands in water and knead the dough evenly until the dough is clean and smooth and no longer sticky to your hands. Cover with a clean cloth for about half an hour.

2. Dissolve 100 grams of alkaline water into alkaline water.

3. After the dough is ready, take 1/2 of the dough and dip it in alkaline water with both hands and roll it into a long strip. Stretch one end of the dough with each hand, lift it off the chopping board, and slowly slide the dough up and down, that is, it will grow. Put your hands together and twist it into a twist shape. After shaking it repeatedly for six or seven times, when the thickness is even, place it on the chopping board. Sprinkle dry flour and roll evenly. Then lift both ends, remove it from the case and shake it into a long strip. Place it on the chopping board and remove the two ends. Fold two pieces in half, hold the two ends with one hand, put the four fingers of the other hand on the other ends of the two noodles, pick them up in the air, stretch them hard with both hands at the same time, shake them up and down, and pull them six or seven times. Roll the noodles while pulling, and pull the noodles into thin stick-thick strips (64 sticks), and put them in a pot of boiling water. When placing the dough into the pot, hold both ends of the dough with your left hand, spread the noodles evenly in the pot with your right hand, then place your right hand on the end of the dough, grab the broken dough ends with your left hand, and spread it into the pot.