The specific method is: wash the ground corn (corn stubble), place it in a cool place in the kitchen, soak it in cold water for ten days (the time limit depends on the room temperature), and let it ferment naturally. When it smells slightly sour, take it out and wash it, grind it with water into a paste (commonly known as water surface), then use a cloth bag to remove the appropriate moisture, then take it out and put it in a cool place or ball it up and freeze it outdoors to avoid spoilage Go bad.

When eating, put water in the pot and boil it. After the water boils, put the ball of soup noodles into the pot and simmer for a while. When the surface becomes translucent, take it out and place it in a basin. Use a spoon or chopsticks to break up the dough, and then use a spoon to pour an appropriate amount of boiling water onto the soup noodles. Stir continuously to make the soup noodles more mature and produce sufficient viscosity. Stir evenly and set aside.

Keep the water in the pot boiling, take a ball of soup noodles of appropriate size and put it between your hands. Press the ten fingers of your hands together and press on the dough, so that it enters the dough sandwiched between one finger under the pressure. In the soup set. (Soup set: A thin iron sheet is cut into a sharp-angled fan, and then rolled into a small trumpet-shaped iron cylinder. The made soup set is about an inch and a half long, with the big end slightly thicker than a finger and the small end larger than chopsticks. Slightly thin, when using, the big head is facing the palm of the hand, and the small head is inserted between the fingers)

At the same time, you need to swing your arms so that the soup noodles jump out of the soup sleeve and are thrown into an arc in the air. shape and fell into the pot of boiling water below. Squeeze it and a strip will pop out. You need to avoid throwing it out of the pot, and the noodles in the pot should be piled up in one place to stick to each other. If they are piled up, stir them up with a spoon in time. Wait until all the noodles are squeezed out and cook for a while. Serve with soup. If there is no soup sleeve, you can also use your hands to squeeze the noodles out from the tiger's mouth, but the thickness of the noodles will be uneven. Because it is "grabbed" with both hands, the process of making this kind of food is called "gripping soup".

The soup is fragrant and slightly sour, smooth and refreshing, and tastes very appetizing. It tastes even more delicious if paired with a bowl of egg sauce fried with spring-fresh leeks.