1. Pour the flour, salt and alkali noodles into a basin and neutralize them into a hard and smooth dough. Wake up for 60 minutes.
2. Use a rolling pin to roll out the dough gradually (directly rolling out may cause the middle part to be too thin).
3. Roll the dough into a round pie shape on the rolling pin.
4. Keep rolling up and rolling open, the patch will be larger and thinner with rolling.
5. Finally, roll out the round thin dough with a thickness of about 0.2cm and sprinkle with a thin layer of flour.
6. Fold the dough and cut it into thin noodles that you like.
7. Sprinkle some flour on the cut noodles and shake them off.
8. After the water is boiled, put the noodles under the pan and cook them well, then take out the ice water (after controlling the water content, pour the cooked oil on the noodles, shake them with chopsticks from time to time, and blow them with a fan at the same time).
9. Finally, pour in chili oil, pepper powder, chicken breast shreds, cucumber shreds, fried soybeans, white vinegar, sugar, chicken powder and mix well.