1. Dough: Add water several times, and stir it into fluffy state first, preferably the dough should be softer. "Dip in water pressure": hold a bowl of cold water, dip your fingers in water and press the dough. Dip your fingers into the water, press the dough, and so on until the dough becomes thinner and stronger.

2. Next is "soaking in water to wake up the dough": cover the dough with cold water and wake up the dough 1 hour. When you wake up, pour water on it.

3. Gently knead the dough with your hands, grab the dough, and the dough will fall. Drop the dough: Hold the dough in your palm and let it fall. Then let the dough fall into the palm of your hand and let the dough fall down. Toss the dough back and forth repeatedly until it becomes harder and harder.

4. After the dough is reinforced, turn on a small fire, leave the pot and start to "wipe" (turn clockwise). "Pull" immediately, remember: if the temperature of the pot is too high, the skins will pull together. Immediately "dip" and dip away more batter. Seeing that there is no wet surface, I quickly picked up the spring roll skin with my hands.