1. Make the noodles harder.
2. Pour water after waking up.
3. Start washing, wash out the white powder slurry, pour the powder slurry out for use, and then add clean water to the basin to wash several times.
4. Until the white slurry is not washed out, the remaining dough is gluten.
5. Pour all the washed powder slurry into a basin and let it settle for six to seven hours.
6. The gluten is steamed on fire for about half an hour.
7. The gluten is steamed on fire for about half an hour.
8. Cut into pieces for later use.
9. After the slurry has settled, slowly pour out the clear water on it, and stir the remaining slurry evenly.
10. Take 6 scoops of flour paste and pour it into the Liangpi gong.
11. Put it in a boiling pot and steam for 2,3 minutes, with large bubbles on the surface, turn off the heat.
12. Take it out, take the gong and take a shower under the faucet, and uncover it from one side.
13. Put it in the basin and apply a layer of oil on it to prevent sticking.
14. Continue to pour the flour paste and steam until the cold skin is completely steamed.
15. Shred cucumber, prepare gluten, salt, vinegar, chicken essence, mashed garlic, tempeh sauce, chili oil, mix and stir well.
16. Roll up a few sheets of Liangpi and cut into pieces.
17. Pour the cold skin, cucumber, and juice into a basin and stir, and it's ready.
18. Finished product.
