Mix noodles. Turn on the tap drop by drop and twist it clockwise to turn the flour into dough, which is slightly harder.

Knead the noodles. Keep kneading for at least ten minutes to make the noodles stiff.

Wake up. Put the kneaded dough into the basin, cover it and wake it up until it starts to roll.

Put the proofed dough on the panel and knead it vigorously for ten minutes. Key points: put some flour on the panel, which is more powerful.

After kneading into a ball, dig a hole in it, turn around and knead it carefully.

Put all four pieces in with a knife, put the rest in the basin, and cover them for later use.

Knead this strip until the cross section of the dough stick is equivalent to the size of a dollar coin. Sprinkle some flour on the board when kneading dough to prevent it from sticking.

Cut the dough. The width is about two centimeters, and the key is that the fritters roll up and down on the board. This arrangement will be formed after cutting.

Press the dough. Sprinkle with flour, knead into dough by hand, and press it down with the big muscles resting on the thumb of the palm. The one on the left was pinched and the one on the right was squashed. So you can start rolling the skin!