Ingredients for making handmade beef tendon noodles: 200g flour, 0/00g water/kloc. Accessories: Chili oil, vinegar, sesame sauce, chopped green onion, salt water and chicken essence. 1, flour 200 g, water 100 g and salt half a teaspoon, and knead into a smooth and even dough. Wake up in a fresh-keeping bag for 2 hours (just put it there without moving it, and put it in a fresh-keeping bag to prevent the surface of the dough from drying out). 2. After waking up, roll the dough into a rectangular dough sheet with a rolling pin with a thickness of about 5 mm and cut it into strips with a width of about 5 mm. Rub it round and long by hand, and both ends will naturally be slightly pointed. Sprinkle some dry powder in the middle of all the rubbed noodles to prevent sticking. 3. Sit in a pot of hot water and add 1 teaspoon of salt to the water. Add beef tendon noodles and cook. Cook, remove, drain and put in a bowl. Add the original soup of marinated beef tendon, pour the marinated beef tendon pieces, sprinkle with chopped green onion and cooked sesame seeds.