How to make handmade noodles in Northeast China?

1. Material: 2000g of white flour, pork tenderloin150g, pickled cucumber 200g, pepper 50g, farm sauce100g, soybean oil100g, vinegar essence 50g, chopped green onion100g.

2. Chop the pork, dice it, dice the salted cucumber, and the size is similar to that of soybeans. Dice Chili peppers and chopped green onion, and wait for the pot.

3. Put a proper amount of soybean oil into the pot, heat it to above 100℃, add meat, stir-fry until the meat is cooked and discolored, add chopped salted cucumber and diced pepper, stir-fry for a few minutes, add a little soy sauce, add some vinegar essence, finally add a spoonful of farm soy sauce, and finally add a little water, then stir-fry until it is paste, and take out of the pot! You can also put a few drops of vinegar after cooking. Do a good job of halogen!

4. Live the white flour with cold water, knead it repeatedly into dough, knead the dough evenly to prevent dead pimples, roll it into a dough cake with a large rolling pin, with a thickness of about 4mm, spread a layer of white flour on it, roll it into rolls, cut it into noodles with a kitchen knife, and wait for the pot.

5. Cook the cut noodles in a pot, then pour them with a small bowl of cold water after foaming, and don't let the foaming pot come out of the pot (this will make the noodles stronger). When cooking noodles, don't overcook them. They are too soft, which will affect the taste. You can taste it when cooking, and you can cook it when it is a little hard.

6. Prepare half a basin of cold water, put the cooked noodles in cold water to prevent the noodles from sticking, then take them out and put them in a bowl (I like to eat them on a plate now because they are easy to stir), and then put two spoonfuls of halogen seeds in a small spoon.