1. Take a proper amount of flour, add a small amount of salt, mix it with water to make it into snowflake shape, take it out after dough is formed, put it on the panel and knead it into a smooth dough, cover it with a cage cloth to wake up the face,
2. After the noodles wake up, take them out and divide them into several parts. Take one part and then knead it round and roll it out.
3. Roll it into a large piece, fold it back and forth, cut it according to the width you like, sprinkle the flour, shake it for use.
4. Cut the streaky pork into small grains. Put the cold oil in the pan into the pepper. After the aroma is popped out, remove the pepper. Put the anise, cinnamon and grass fruit into the pan, and then put the streaky pork.
5. Add onion and ginger to the meat and stir fry until the fat is oily. Simmer for half an hour, turn twice in the middle to make the meat taste more even.
6. Half an hour later, open it to see if the juice is almost enough, add salt and chili noodles, stir fry evenly.
7. Heat the oil in the pot and pour it into the ground chili noodles to make chili oil. Leave the remaining oil in the pot, stir fry ginger slices and add some water.
8. Add vinegar, sarcophagus and Sasaki in turn, release raw soy sauce and salt for seasoning, put chili oil after boiling, sprinkle with bleached vegetables, turn off the heat and stir well.
9. When cooking saozi soup, cook the noodles in another pot. Don't cook the noodles for too long. It's just ready at 8 minutes. Put half of the bowl of saozi soup in the big bowl first, and then pour it on the noodles. A bowl of saozi noodles with hot and sour flavor is ready.