1

Prepare the ingredients. Another 2 flat-bottomed plates or pots, a steamer, a large pot, and clamps for trays.

2

Take a bowl and pour 1 part of wheat starch (i.e. clarified flour).

3

Add 2 parts of water and 1 tsp of salt. (Use the same container you just used for the noodles and add 2 parts water)

4

Heat water in a pot. Add an empty pot and brush the bottom with a thin layer of oil.

5

Pour a spoonful of clarifying liquid.

6

Turn the basin quickly to spread it evenly over the bottom.

7

Cover and let it simmer for a while, you can see the crust bubbling through the lid.

8

Open the lid, hold the pot with clamps and tilt it at 45 degrees to let some of the hot water from the pot enter the pot and front it.

9

Clamp the basin, remove it, put it in a large basin with cold water, hold some cold water, then pour it out and put it in a basin of cold water.

10

Put it in cold water and after a while, gently raise it down.

11

Wash the cucumber and grate it.

12

Mix the sauce, add salt, soy sauce, vinegar, sugar, garlic to taste.

13

Cold skin cut strips and cucumber shredded together with the sauce and mix well.