Flour and half a tablespoon of salt，Then add clean water and stir to form a flocculent，You can add a small amount of water several times，Avoid adding too much water at once，Slowly knead into a smooth dough，Then let the dough sit for 20 minutes.
Then brush a layer of oil on the surface of the dough，The purpose is to make the noodles not easy to break when you pull the noodles for a while，Then continue to knead the dough to make the dough smoother，Just reach this state.
Then cut a hole in the middle of the dough，Then spin and knead，Then disconnect from the middle，The purpose is to knead the dough into a strip.
After rubbing the strips，Cut it into small pieces.
Brush a layer of cooking oil in the dish，Put in the cut dough，Cover the surface with a layer of plastic wrap，Prevent the dough from cracking，Let the dough rise again for 10 minutes.
Then we roll out the small dough into a long strip，If the dough feels sticky，You can brush another layer of oil on the dough.
Then hold both ends of the dough with both hands, and lightly beat the middle on the chopping board，Don't stretch too much to both sides，That would break the dough.
If you want the noodles to be wider, you can use a rolling pin to make it wider.
After the water boils, start to cook the noodles，Stir slightly with chopsticks，Avoid noodles sticking together，The noodles can be fished out after 3 minutes of boiling.
Then cook a few more greens.
Add minced garlic, chili noodles and sesame seeds to the cooked noodles，Pour hot cooking oil.
Add seasonings: 2 spoons of light soy sauce, 2 spoons of white vinegar, 1 spoon of dark soy sauce, half a spoon of salt，A bowl of biang biang noodles is ready，It's ready to be eaten after stirring.
It can also be called oil splashed noodles，The preparation method is simple, but very delicious，I like this wide noodle very much，Paired with beer is a perfect lunch.