1 Selection of sweet potatoes. When selecting sweet potatoes, the surface is smooth and has not been infested by pests as the best. Pay attention not to have green head, sweet potato size should be moderate, not too large.

2 Cleaning and crushing. Wash the selected sweet potatoes one by one, pay attention to peel off the two ends as well as the surface of the roots. Next, use a grinder to crush and then grind into a pulp. You can add the following water from time to time while pulping, remember to grind as much as possible.

3 Strain. Filter the slurry twice, using a 2-5 foot hanging slurry cloth as a filter bag. The first time the slurry pair thinner, the second pair thicker. Then the filtered slurry is left to stand for two days, after which the top layer of clear liquid is poured out. Then add 1/3 of the original amount of water, stirring, and then filtered and left to stand.

4 Exposure. When the slurry is in a state of complete clarification, the upper layer of liquid pouring out, the lower layer of starch out of the powder made of dough, placed in a place with strong sunlight, exposure. When the water evaporates generally, and then cut the powder into a number of parts, continue exposure.

5 batter. According to every 500 grams of starch plus 25 grams of alum to the cold water for stirring, and then put into the pot to boil, supplemented by stirring, beat into a paste.

6Leak silk and cooling. Prepare two pots before the leakage of silk, the leakage spoon hole should be larger than the conventional fan leakage spoon. Add warm water to the batter while stirring, pay attention to stirring evenly, until the hand can be naturally drooping and will not break, you can leak the silk. The paste will flow out through the holes of the funnel spoon and gradually become finer and finer, and finally become vermicelli. This process can also be done with the help of a vermicelli maker. When the vermicelli are completely submerged in the pot and float out again, they can be put into a tank of cold water for cooling. Organize the vermicelli by hand and let it cool indoors until it is completely cooled then you can take it outside to dry.

7 Drying. Once the vermicelli is completely dry, it is time to store it in the bags that you have realized you have prepared.