1. Put yeast in the water, usually 270 grams of water, 5 grams of yeast, and 8 grams of sugar
2. Add yeast water to 500 grams of flour and stir to form a flocculent
3. Knead into a dough, seal and proof to double size
4. The proofed dough is honeycomb-shaped
5. Knead the dough and exhaust until the dough is elastic, cut open without large holes, and more delicate
6. Rub into long strips and cut into evenly sized noodles
7. Knead it into a smooth bun shape and put it in a steamer
8. Proof in warm water for about 40 minutes
9. After steaming on high heat, count for 10 minutes, turn off the heat and then simmer for 3 minutes.
10. All white, fat and noisy
