Once the soup pot had come to a boil, the heat was turned off immediately.
By this time, the dough had also finished resting.
The rested dough was smooth and elastic.
Next was the noodle stretching.
The recipe for this classic dish barely mentioned the noodle stretching, only providing a few tips but no specific steps.
If you've never eaten pork, you've at least seen a pig run.
Fu Yu figured it must start by rolling the dough into strips, then pulling from both ends.
Once stretched out, fold it in half and continue pulling.
After all, that's how he'd seen others do it before.
But things are always easier said than done.
Relying on his sense of touch, Fu Yu kneaded the dough into a strip and began attempting to stretch it.
Instead of stretching quickly into thin, long noodles as he imagined, the noodles quivered and stretched only slightly before threatening to break in the middle.
Fu Yu hastily pulled the noodles back, but in doing so, he actually snapped them.
