Accessories: coriander powder 10g, pickled carrot 20g, pepper 10g, three star anises, 20g fennel, three green onions, two slices of ginger, 5g salt and a large bowl of clear water.

Exercise:

1. Cook with pepper, star anise, fennel, onion, ginger slices and appropriate amount of water.

2. Cook for 5 minutes, cool and remove the seasoning for later use.

3. Put a little salt in buckwheat noodles and mix well.

4. Then pour in cold perfume water and stir it into a paste.

5. When mixing the paste, slowly add perfume water to make it sticky and suitable, and then pour it out with a spoon, which will be in a flowing state. If the batter falls, it proves to be too thin, so we should master the thickness of the batter. Stir the batter and let it stand for 10 minute.

6. Take four small six-inch bowls as containers and coat them with a thin layer of cooking oil.

7. Then stir the batter and pour it into a small bowl.

8. Steam for 20 minutes on medium fire, and take it out to cool.

9. Cool the steamed bowl cakes and put them in the refrigerator for four to five hours.

10. Take the cake out of the bowl after refrigeration.