1. Take a bowl and a half of flour.
2. Add about a bowl of cold water, add a little bit of water, and knead it into a smooth and soft dough.
3. Put the lid on and wake up for about thirty minutes.
4. Pour two bowls of water into the basin, knead the dough continuously with your hands, wash out the white batter, and pour it into another basin. (This is the first time)
5. This is the second time to knead the dough.
6. This is the third time to knead the dough.
7. This is the fourth time to knead the dough.
8. This is the fifth time to knead the dough.
9. Knead this way 6 times, adding two bowls of water each time, until the white batter cannot be washed out.
10. The last remaining dough is gluten.
11. Strain all the washed batter with a dense colander and pour it into a basin.
12. Spread the plastic wrap and put it in the refrigerator freezer to settle for at least 3 hours before waking up. (I took it out overnight)
13. Take advantage of the time to wake up the noodles, put the gluten on a pot and steam until it reaches high heat.
14. In about 20 minutes, the gluten will be steamed and turn off the heat.
15. Take out the gluten and let it cool.
16. Let the gluten cool and dice for later use.
17. Take out the awake dough to return to room temperature, and then slowly pour out the clear water on it. You don't need to pour all of it, just leave the water as thick as your little finger.
18. Then mix the remaining batter evenly.
19. Take another two metal pans, rub a thin layer of oil on the bottom of the pan and use it in turn. Spoon half a spoon of batter into the pan and shake it evenly, preferably a little thinner.
20. Put water in the pot to boil, put the dish on the boiling water for 15 seconds.
21. Cover the lid and simmer for about 1 minute when the surface freezes.
22. Uncover the lid until the batter inside blisters.
23. Take out the plate and place it on the prepared cold water to cool it down.
24. Then gently peel the cold skin from the plate.
25. Stack the peeled cold skin neatly on the plate.
26. Mash the ginger and garlic into a puree.
27. Sliced shallots, fish coriander, peanuts
28. Use a spoonful of sesame oil and two spoonfuls of homemade Chinese pepper oil for a spoonful of sesame paste to clear up in advance.
29. Cut the cucumber into strips for the base.
30. Cut the cold skin into thumb-wide strips and place them on the cucumber shreds.
31. Adjust the juice: add the sesame paste that has been purged in advance, three spoons of red oil chili, one spoon of pepper noodles, half a spoon of sugar, two spoons of ginger and garlic mash, four spoons of soy sauce, two spoons of vinegar, one spoon of homemade pepper oil, and one spoon of monosodium glutamate to make the juice.
32. Then sprinkle crushed peanuts, gluten, and chives on the cold skin.
33. Pour the mixed juice on the cold skin, and sprinkle with fish coriander.
34. Just mix well when you eat.
