Biangbiang noodles

Method

1. 1 Knead the flour dough with salt water for 12 minutes, then divide into loaves, grease with oil, and let rest for 2 hours.
2. 2 Roll the dough into a 5 mm thick strip, then grab both ends and slam it down on the table and stretch it out — the clanging sound on the cutting board is the name of the dish.
3. 3 Tear the middle strip of dough lengthwise into 3 cm wide strands, then boil them for 3 minutes along with the mustard greens.
4. 4 Arrange the ground dried chili peppers, crushed Sichuan peppercorns, minced garlic, and chopped scallions on top of the noodles in the bowl.
5. 5 Heat the oil to 200 degrees, then pour it directly over the mixture of spices until it sizzles, add black vinegar and soy sauce, and mix quickly.