Cooking Steps

1. 

   Step1:Boil 2 g salt with warm water. Mix with salt water and flour. Knead into a smooth dough. Then cover and let stand for 20 minutes.

2. 

   Step2:Add water half the height of the dough to the basin. Wash the dough by hand. Wash six times in this way.

3. 

   Step3:Pour the water for cleaning the dough into a large basin, and then filter the water out of the dough with a fine mesh spoon.

4. 

   Step4:Pour the filtered flour mixture into the basin and let it stand for 67 hours. After 67 hours, the surface paste will be divided into two layers. The bottom is flour paste. The top is water.

5. 

   Step5:Then gently pour out the water on it. Leave the dough.

6. 

   Step6:Boil a large pot of water in an open pot. Brush a little vegetable oil on a flat plate. Spoon a spoon of flour paste and pour it on the flat plate. Then drag the flat plate into the boiling water pot with a clamp. Heat it with water.

7. 

   Step7:Put the flat plate into the boiling water pot. Cover the plate on a low heat and simmer for about 3 minutes. Take out the flat plate and put it in a cold water basin to cool.

8. 

   Step8:Brush each brewed skin with vegetable oil to prevent sticking. Stack one layer in a large flat plate.

9. 

   Step9:Steam the gluten for 30 minutes, then take it out to cool. Cut into small pieces and mix with the cold skin.

10. 

    Step10:Mix 2 tablespoons of raw sauce, 1 teaspoon of chili oil, 1 teaspoon of sesame oil, 2 teaspoons of vinegar, half of salt and a little sugar into a bowl of sauce.

11. 

    Step11:Cut wide silk into the brewed skin. Cut some purple cabbage and cucumber silk and put them on the brewed skin. Pour the juice on it.