1. Weigh all the ingredients for use first, put water in the basin, add salt, and add flour
2. Knead into a dough, the dough is not very smooth at this time, then cover with plastic wrap and let it stand for 10 minutes
3. Knead into a smooth dough again, cover it with plastic wrap and let it stand for more than 1 hour
4. Put the proofed dough into a slightly larger basin, add water to the half of the dough
5. Then knead the dough with your hands, the dough will be very loose at this time, don’t worry
6. Sift the washed water into another basin, add an appropriate amount of water again, and knead again until the washed water is relatively clear, about 5-6 times
7. Put the washed gluten into water, cook for 15 minutes, take it out and let it cool and cut into pieces.
8. Let the filtered water in another basin stand for at least 6 hours
9. Let the water stand still, pour out the clear water in the upper layer, be careful when pouring
10. Take out the pizza pan and brush it with a thin layer of oil, not too much, otherwise the batter will not be spread over easily
11. Pour a large spoonful of batter into the pizza pan
12. Put it into the boiling water, cover the pot, cook for 2 minutes, and it will make a big bubble. Don't open the lid halfway.
13. Then take it out, put it in a basin of cold water to cool down, peel off the cold skin, and then apply oil and pour the batter again
14. Each layer of the removed Liangpi must be painted with oil to prevent stickiness
15. After everything is done, add the ingredients and mix well
16. Finished product
17. Finished product
18. Finished product
19. Finished product
20. Finished product
21. Finished product
