材料：精粉2500克，水1500克，堿面25克，鹽少許。

1．將面粉和鹽面(mian)一并放入面(mian)盆內，一手倒水(shui)(shui)（水(shui)(shui)溫：冬(dong)暖，夏(xia)涼，春秋溫），一手和面(mian)，打(da)成穗子，使(shi)面(mian)粉與水(shui)(shui)全部摻合(he)后揉光成團(tuan)，再用(yong)雙手蘸水(shui)(shui)將面(mian)搋(chuai)勻(yun)，搋(chuai)到盆凈(jing)面(mian)光，不粘手為止。用(yong)凈(jing)布(bu)蓋上餳約半(ban)小時。

2．將堿面用(yong)水(shui)(shui)100克化開成堿水(shui)(shui)。

3．面(mian)(mian)(mian)(mian)(mian)餳(xing)好后，取l/2面(mian)(mian)(mian)(mian)(mian)團用雙手(shou)蘸抹堿水搓成(cheng)(cheng)長(chang)條(tiao)(tiao)，兩(liang)手(shou)各抻(chen)面(mian)(mian)(mian)(mian)(mian)的一端(duan)(duan)，提離(li)案(an)板(ban)(ban)，慢慢溜(liu)條(tiao)(tiao)，即(ji)上(shang)下晃長(chang)，兩(liang)手(shou)合攏旋成(cheng)(cheng)麻花形，這樣(yang)反(fan)復晃動(dong)六七次(ci)后，當粗細(xi)均(jun)勻(yun)時放(fang)在案(an)板(ban)(ban)上(shang)撒上(shang)干面(mian)(mian)(mian)(mian)(mian)撲(pu)滾勻(yun)后手(shou)提兩(liang)端(duan)(duan)，離(li)案(an)甩成(cheng)(cheng)長(chang)條(tiao)(tiao)，再放(fang)在案(an)板(ban)(ban)上(shang)，去掉兩(liang)頭(tou)成(cheng)(cheng)對折(zhe)兩(liang)條(tiao)(tiao)，一手(shou)捏住兩(liang)個端(duan)(duan)頭(tou)，另一手(shou)的四(si)指套在兩(liang)根(gen)面(mian)(mian)(mian)(mian)(mian)條(tiao)(tiao)的另一端(duan)(duan)，懸(xuan)空拿起，兩(liang)手(shou)同時用力抻(chen)拉(la)(la)(la)，并(bing)上(shang)下抖動(dong)，反(fan)復拉(la)(la)(la)六七次(ci)。邊拉(la)(la)(la)邊滾面(mian)(mian)(mian)(mian)(mian)撲(pu)，將面(mian)(mian)(mian)(mian)(mian)拉(la)(la)(la)成(cheng)(cheng)細(xi)香柱粗的條(tiao)(tiao)（64根(gen)），下開水鍋(guo)。下鍋(guo)時左手(shou)執兩(liang)端(duan)(duan)面(mian)(mian)(mian)(mian)(mian)頭(tou)，右手(shou)將面(mian)(mian)(mian)(mian)(mian)均(jun)勻(yun)地撒在鍋(guo)內，隨后將右手(shou)搭在面(mian)(mian)(mian)(mian)(mian)頭(tou)端(duan)(duan)，左手(shou)揪斷(duan)面(mian)(mian)(mian)(mian)(mian)頭(tou)，撒入(ru)鍋(guo)內即(ji)成(cheng)(cheng)。