1. Flour, milk, honey, sugar, and yeast are added to make a Sanguang dough, cover it with plastic wrap, and place it in a warm and humid place to ferment naturally. When the dough is fermented to twice its original size, the interior is full of honeycombs.
2. Take out the dough and add dry flour to knead it, expel the air, and let it rest
3. Take proper amount of loose dough and press it into noodles
4. Put the mixed oil in the pot to prevent sticking
5. Sprinkle with aniseed powder which is sauteed with pepper, star anise, cumin, cinnamon, etc. and added a little salt
6. Roll into a ball
7. Pot in cold water, steam for 30 minutes after the pot is opened, and steam for 5 minutes after turning off the heat, and then out of the pot
8. Shake off
9. Sprinkle with chopped green garlic
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