Mix 150g of clarified flour and 15g of flour, add appropriate amount of water and stir to make a particularly thin batter. Take a spoonful of the batter and pour it into the dish so that the batter spreads evenly on the bottom of the dish. Place the dish with the batter into a steamer and steam over high heat for 2 minutes to shape. Add 30 grams of corn or potato starch to this recipe to increase the toughness of the noodles and 10 grams of lard to enhance the texture. Using hot water above 80 degrees Celsius helps the batter to set quickly.