1. Crispy: Heat 250g of rapeseed oil in the pot, remove from the fire, slowly pour 750g of white flour, stir well, then take it out of the pot and put it into a basin for later use. 2. Mixing flour: pour all the remaining white flour into the basin; Boil the alkaline noodles with 2. 15kg water (60% cold water and 40% boiled water). First, pour 60% alkaline water into the dough repeatedly, then pour 25% warm water, knead it into a hard dough with shiny surface, then sprinkle the remaining alkaline water into it and squeeze it on the dough with your fist to make the alkaline water penetrate into the dough. Then move the dough to the panel and rub it hard until it is tough, then stretch it into long strips, then coat it with clear oil, and then connect it with 100 flour agent weighing about 65g. In order to prevent adhesion, each flour can be smeared with some oil, and then kneaded into strips of about 12cm one by one. 3. Making a cake: Crush the rubbed strip, then roll it into dough with a small rolling pin about 5 cm wide, spread 7.5 grams of ghee one by one, sprinkle 0.5 grams of salt and pepper, pick up the dough head on the right with your right hand, pull it out, then fold it into three folds, each fold is about 20 cm long, and then roll it from right to left. When rolling the dough, use your right finger to pull the dough sheet slightly to the width, and your left finger to hold both sides of the dough sheet.