1. Knead the noodles to make pots, hands, and faces.
2. Put it in a container, cover with plastic wrap, and let it stand for half an hour.
3. Put the awake noodles in a larger basin and pick up a basin of water. Knead the noodles with your hands in the basin, wash, twist, pinch, pinch, whatever you tortured, if you are angry at this time and have nowhere to sprinkle, just wash the gluten. When you find that the batter can be touched at the bottom of the basin, then use the strainer to pour the batter into another container. In the process of washing gluten, the noodles may not be obedient, and they will run around. It’s okay, just pinch them together and continue washing.
4. Until the water in the basin is no longer turbid, even if it is finished.
5. This is washed gluten
6. This is the noodle soup just washed out. It settles overnight. It's best to keep it in the refrigerator in summer.
7. Put some yeast powder on the gluten, put it in the refrigerator, take it out overnight, steam it on high heat for 20 minutes, cut into pieces for later use.
8. After the sedimentation is complete, pour out the clear water on it, the more clear water you pour, the better. Use a spoon to stir the sediment below.
9. Boil a large pot of water. After the water boils, brush a little oil into the mold, scoop a spoonful of batter and pour it in. The amount of batter is up to the individual. If you like a thicker cold skin, you can scoop a little bit more, and vice versa. You can master it with one or two experiments.
10. a. Stir the batter in the mold evenly, and cover the batter evenly at the bottom. Then put the mold in the boiling water pot and cover the pot. The fire should always be a big fire. b. The cold skin in the pot will foam slowly. If the lid is transparent, it can be seen clearly. The batter is steamed when it puffs up. Remember, you must make a big bubble, and don't lift the lid in the middle! c. Store a pool of cold water in the pool, and float the mold in it. After the Liangpi is completely cool, and brush some oil on the surface, it can be peeled off slowly. Then cut into the width you like to complete the task.
11. Cut all the ingredients, and cook the minced garlic with oil. (Cut the minced garlic and pour the boiled oil on it)
12. Boil an appropriate amount of Chinese pepper, a piece of bay leaf, and an octagonal petal in a bowl of water, let cool and set aside.
13. Mix it up, vinegar, light soy sauce, chicken essence, soup, chili oil (I used Lao Ganma’s chili oil), a little salt, cucumber shreds, carrot shreds, and peanuts fried in advance. Klang Klang~~You can eat it!
