1. Boiled broad beans (part of it is reserved for other use)
2. Peel the broad beans and add to the rice noodles
3. Add appropriate amount of water and a little salt to knead into dough
4. Make it into a socket-like shape (the shape is not good, skip it)
5. Put some corn leaves on the steamer and put in the pinched broad bean nests (large and small, ignore them)
6. In a pot with cold water, turn to medium heat and steam for 20 minutes after the water is boiled.
7. This wotou only adds a little salt and nothing else is needed, so that it can accentuate the fragrance of broad beans and rice noodles.
