About 200 ml of cold water.

Production method:

1. Pour the flour into a basin and add water to make a hard dough. After thorough kneading, cover it with a wet cloth for 30 minutes.

2. Knead the dough into a thick strip slightly longer than the left forearm of the operator, and lift the lower part of the dough with a fine flour stick. You can also knead the dough into a rectangular thick cake shape, and roll the fine flour stick in the middle and lower position to make the dough stand up in the direction of the flour stick.

3. When operating, stand in front of the boiling water pot, the left upper arm leans forward slightly, and the left lower arm stretches horizontally in line with the hand, holding the dough. Take a tile knife in your right hand. Tile knife is a kind of knife specially used for cutting face, and its shape is similar to tile. When shaving, the thumb of the right hand is facing down and the other four fingers are facing up. Hold the blade with the convex back facing down. When cutting, the angle between the knife surface and the dough surface should be smaller, the blade should be cut obliquely, the dough should be cut from right to left, and the cut surface is triangular. About 30 centimeters long. The back of noodles can form an edge, because the next knife will always cut the edge of the previous knife, which requires moderate thickness, uniform thickness and long edge.

Cut Daoxiao Noodles directly into the pot, cook while cutting, order cold water once after the water boils, take it out after boiling, and rinse it with cold water to get a white blank Daoxiao Noodles.

Note: Daoxiao Noodles can be served with diced pork fried sauce, small fried meat, large fried meat or three fresh sauces. Among them, Sanxian Dalu is more particular, including sea cucumber, diced chicken and orchid slices. Stir-fried meat is made into jar meat, stewed with water and raw juice, and the taste is very mellow. Small fried meat is made of lean meat or shredded pork with oil, juice and magnolia slices. Diced meat with fat meat accounting for 1/3 and lean meat accounting for 2/3 should be cut into 100g diced meat. Add onion and ginger to the wok, stir-fry the meat until it is 80% cooked, pour in 100g yellow sauce, stir-fry until the sauce is chestnut yellow, and serve with noodles in a small bowl.

Finally, add pepper.