Cooking Steps

1. 

   Step1:Flour + water 100g + a little salt. Knead into smooth dough and cover. Wake up for 15 minutes. (I forgot to take photos at this step. Actually, it's like rolling dough by hand) I began to wash the dough. Put the dough in a basin with about 500g of water. I began to knead it until the color of the water was very white. Pour the flour water into a special basin (you can filter it. My hometown has no tools. That's it); continue to add water, knead it, repeat. Pour the flour water together with the last one; keep washing it About 4-5 times. The flour can't be washed out by adding water. At this time, the dough has turned into slightly yellow gluten.

2. 

   Step2:Flour water precipitates for 3-4 hours. Pour out the upper water. In fact, the above steps are the same as the steps of making dough. If you want to eat dough, you can use the remaining lower layer of flour water to start steaming.

3. 

   Step3:Soft sliced fungus with warm water bubble. Soak the strips in warm water. Dice the beef. Sliced tofu skin. Slice mushrooms. Kelp silk spare. Remember to wash the above ingredients. That's needless to say.

4. 

   Step4:(this step didn't take a picture, because I was busy making it myself) so I prepared the flour water which was precipitated and then poured out the upper layer of clear water. Pot + water 2-3l + peanuts + beef. Boil; tear gluten by hand. Tear small pieces and throw them into the pot to boil; add all side dishes to boil; one spoon of old soy sauce, two spoonfuls of raw soy sauce, three spoonfuls of pepper powder, proper amount of salt; add the precipitated flour water into the pot and stir constantly. It's easy to paste the pot at this time. Therefore, I've scooped about 4-5 spoonfuls. It's OK when the soup is very thick (put the soup slightly) The cold will dilute.

5. 

   Step5:Finally, it can be served. Add two drops of sesame oil. + one spoon of Shanxi old vinegar. One word - beautiful and war