1. Fermented purple potato noodles.
2. Knead smoothly.
3. Take a piece and roll the skin.
4. Roll it out and set it aside.
5. The white dough is kneaded smoothly.
6. Roll the skin.
7. Put the purple potato skin on top.
8. Roll it up and rub it.
9. Cut open.
10. Put the corn husk on it.
11. Put the heat on the second fermentation.
12. The second time a good Hanamaki.
13. Put the steamer.
14. Bring to a boil, medium heat for 15 minutes.
15. Finished product.
