1. Add salt to 40 degrees warm water
2. Add Xinliang gluten flour
3. Stir well
4. Stirred
5. Wake up for an hour
6. Cut into strips
7. Roll up with chopsticks
8. Boil the roll and boil it in water
9. Cook for about a minute until it floats
10. After cooling, take it out and circle it, then string together
11. Add the sauce to the water and stir
12. Brush on gluten
13. Shangchangdi 32K Oven
14. Bake at 200°C for 25 minutes
15. Baked
16. Sprinkle with sesame seeds
