Mix the flour and clear water in a bowl. And knead the dough until smooth.
Divide the dough evenly into two pieces, knead it round and flat.
Brush a layer of oil on both sides of the dough and put it on the plate. Cover it with plastic wrap and let it cool in the refrigerator overnight.
Remove the dough and open the plastic wrap to warm the dough.
Brush layer oil to the work panel, take a piece of dough and press the dough to a uniform thickness. (You can also use a rolling pin to make it slightly thinner so that you can pull it thinner when you make it, but don’t be too thin, otherwise, it won’t be good taste.)
Heat a wok with clear water until boiling. Use a knife to cut the dough into even strips of small dough, pinch the two sides of the dough and pull them to the sides. At the same time, swing the noodles and let the center of it hit on the panel. Repeat several times, pull the noodles to your desired thickness, and then immediately throw them into the wok and cook it until noodles floating on the water.
Transfer the cooked hand pulled noodles into the bowl. Then, add some cold water to the wok and cut the second dough in to even strips of small dough, and repeat the process of making hand pulled noodles and cook it.
Heat wok with oil. And then, pour the hot oil in a bowl with garlic. Set aside.
Mix the Sichuan pepper powder, light soy sauce, sesame oil, black pepper powder, salt and 2 large tablespoons boiled water in a bowl to make the sauce.
Sprinkle the sauce and garlic on the noodles. Add other cooked ingredients according to your preferences. Serve it.