2. Put the alum into the potato flour and mix well. If your potato flour is bought outside, you can make it without alum.
3. Be sure to just boil the water, turn off the fire and pour in the potato powder, and stir it while pouring. Because the degree of dryness and wetness of the potato powder is different, you need to observe the process of pouring water yourself, and you can increase or decrease the amount of water appropriately.
4. Then knead it into smooth dough as soon as possible. Be sure to rub it while it's hot. Don't be afraid of scalding, and pay attention to your hands. Don't burn yourself, because it is really hot.
5. Roll it into a dough, a little thicker. Sprinkle a little potato flour while rolling. Be sure to roll it up while it's hot. It won't open when it's cold.
6, fold in half, like cutting noodles, cut into thin strips, or cut into noodles.
7. Burn more hot water in the pot, boil the powder, and stir the vermicelli a few times after the water boils.
8. Take out the vermicelli and let it pass through cold water. Drain the water after cold water, add a little cooked oil and stir well.