Steps
Oil Splattered NoodlesSteps 11.500g of flour, add 5g of salt and mix well.300g of water to make a smooth dough; let it rest for 15 minutes
Oil Splattered NoodlesSteps 22. Roll the dough into long strips
Oil Splattered Noodles Step 33. Then divide the dough into small dosages,
Oil Splattered Noodles Step 44. Take a large plate, grease the surface of the plate with oil, knead the small dosages into long cylinders, place them in the plate in order, brush the surface with oil and wrap with plastic wrap for half an hour.
Oil Splash Noodles Step 55: Roast Peppercorns, Star Anise, and Fennel over low heat
Oil Splash Noodles Step 66: Roast Peppercorns, Star Anise, and Fennel over low heat
Oil Splash Noodles Step 77: Crush in a blender after it cools down
Oil Splash Noodles Step 88: Combine Flavored Freshness, soy sauce, and vinegar (1:1:1); Peppercorns, Star Anise, and Fennel in a small saucepan with a low heat, anise and fennel roasted in a small fire, cooled and crushed in a blender; chopped green onion; minced garlic.
Oil Splattered Noodles Step 99. Take a small dose and press it flat
Oil Splattered Noodles Step 1010. Use a rolling pin to roll it out wide
Oil Splattered Noodles Step 111. 1313.Put the cooked noodles into a bowl
Oil Splattered Noodles Step 1414.Put three spoons of blended seasoning sauce, one spoon of (pepper, anise, fennel) powder, one spoon of minced garlic, five spoons of chopped green onion
Oil Splattered Noodles Step 1515.Pour the hot oil into the noodle bowl and then
Oil Splattered Noodles Step 1616.Toss well and start to eat
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