Biangbiang noodles

Mix flour with an appropriate amount of salt and cold water, cover with plastic wrap and let it rest for 20 minutes.

2. After waking up, gently knead it and make it into a long strip. Divide it into evenly sized segments and roll it out into a long pancake.

3. Brush the bottom of the plate with oil on both sides of the cake, and then cover it with plastic wrap to wake up for an hour.

4. Cut scallions and ginger into small pieces, and diced tomatoes and bell peppers. Wash the vegetables thoroughly and set aside for later use. Cut pork belly into small cubes.

5. Heat up rapeseed oil in a pot, add ginger, stir fry until fragrant, then add diced meat, add some soy sauce and chopped scallions, stir fry until the diced meat is slightly dry. Add an appropriate amount of Qin pepper, stir fry and serve for later use.

6. Leave bottom oil in the pot, stir fry tomatoes and peppers until cooked, and season with an appropriate amount of salt. Stir fry and serve for later use.

7. Heat hot water in the pot, stretch the noodles at both ends with your hands, and repeat this action on the noodle table for each noodle. Boil the water in the pot for one minute and remove. Blanch the vegetables until cooked and remove them together.

8. Put the stir fried diced meat, tomatoes, and bell peppers into a bowl, heat up the oil in the pan, drizzle over it, and finally add an appropriate amount of vinegar. Stir well and you're ready to eat. If you like, you can give it a try.