First, mix noodles. Choose local high-quality flour as the main material, with appropriate amount of salt, alkali and egg white. Adding water depends on the season. Generally, warm water is used in winter and cold water in summer. About 30 minutes after waking up to 1 hour, the face is reconciled.
Second, roll the noodles. When rolling the dough, the force should be skilled and even, and the thickness of the dough should be even and moderate. Millet flour ground by stone mill is the best dough for rolling.
Third, the section. When cutting, press the quick cut, and the noodles will be cut ten times. After cutting, the noodles will be laid into a net, with rods like silk and hands like wisps.
Fourth, knead the noodles. After cutting the noodles, wrap them around your wrist and beat them on the chopping board one by one.
Fifth, cook noodles. After the water is boiled, the handmade noodles are spread into the pot like a net, and the pot is boiled and turned over to take it out. Liu is very particular about the production of pot-stewed dishes. Gravy should choose good fresh meat and cut into diced, shredded, sliced and shredded according to different needs. Sesame sauce brine adopts high-quality pure sesame sauce, with Chili oil, pepper oil and balsamic vinegar. More than 30 kinds of table ingredients such as bean sprouts, mashed garlic, chopped peanuts and sesame salt.