1. Add salt and water to the high-gluten flour and stir it into a flocculent shape.
2. Knead into a ball.
3. Cover with plastic wrap and wake up for one hour.
4. After the dough wakes up, pour in cold water that has soaked the dough.
5. Knead and wash until only gluten is left.
6. Wash the gluten in clean water.
7. Add 1-2 grams of yeast.
8. Fermented to stomata.
9. The batter is sieved.
10. Cover it and leave it for more than 4 hours.
11. Steam the fermented gluten for 15 minutes after boiling the water.
12. Gently scoop out the water from the gluten precipitation.
13. Add the remaining batter to half a bowl of water and mix well.
14. Oil the baking pan.
15. Scoop in a few spoons of batter.
16. Put the water in the pot after boiling and close the lid.
17. It takes about two minutes to make big bubbles.
18. Take it out and immediately put it in cold water to cool.
19. Each layer must be brushed with sesame oil to prevent adhesion.
20. Cut into strips.
21. Pour sesame sauce, add garlic water, light soy sauce, chili oil, and coriander.
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