1. Put the flour in the basin and mix it into a moderately hard dough. Wake up for 20-30 minutes
2. After the dough wakes up, put in clean water to wash the dough.
3. Wash the face until the water is clear, leaving only gluten.
4. Washed flour water
5. Steamed gluten
6. Put an appropriate amount of flour and water into the Liangpi gong and steam it
7. Cut the steamed cold skin into strips of moderate width, add your favorite seasonings and mix well.
