Put the flour into a pot, add about 150g of boiling water, and stir it into snowflake slices, then add about 100g of clear water, stir and knead until the dough is smooth, knead it into long strips, pick out each blank of about 15g, and roll it into a skin with flounces and a diameter of about 9 cm.

Add some salt to the flour, blanch it with boiling water, stir it with chopsticks (that is, the flour is medium-rare and medium-rare), knead it evenly, and roll it into a round thin dough with a rolling pin (not too thin).

400g wheat flour

Add a little salt to flour and mix well, pour in 60% boiling water, mix well with chopsticks, air for a while, and then make smooth dough.

Let the dough cool for about 20 minutes, then knead it evenly, divide it into starter, then divide it into small doses, flatten it and roll it into small round dough.

300 grams flour

Slowly add hot water to the flour.

Stir the water while heating it.

Knead the dough, turn the bowl upside down and simmer 15 minutes.

Bake the dough, knead it into long strips and cut it into large doses.