With the flour, nothing else to put, the focus is on the technique, the scales are wrapped when wrapping the noodles wrapped out.

1, wrapped in water before the first wet, and then drained or wrapped unevenly.

2, wrapped in the surface of the chicken thighs on the surface, ten fingers pinch the two ends of a direction of hard rolling and kneading a few times, the surface should be more.

3, chicken thighs into the water wet a little, put in immediately take out, you see the noodles into the paste on the line.

4, take out and drain the water, and then put in the face to repeat the above method, until the scales on the line, the general are repeated ten times.

5, wrapped in the surface of the finished to immediately fry, or not fried scales, deep frying temperature control at 160 degrees above, fried 5-6 minutes, golden brown on the ok.