2. Mix the flour: put the flour into a basin, add more than 2kg of water, mix the flour evenly in the same direction (it is best to mix the flour in the same direction), knead it slightly evenly, cover it with a semi-dry cage cloth and let it stand for 30min. Wash gluten: pour water into a small half basin, take the mixed dough and put it in.

3. Gently knead the dough until the clear water becomes thick flour water. Take out the dough and put the flour and water aside for use. Change to a new basin and pour in half a basin of clear water. Add the dough that has just been kneaded and become smaller, and continue to knead ... Generally, the number of water changes depends on the feeling. If the number of times is small, the gluten will stick, and if the number of times is appropriate, the gluten will stick.

4. Making starch: put a wooden frame on the big basin, put a bowl on the wooden frame (copper wire bowl for filtering impurities at home), scoop the washed flour water into the copper wire bowl with a ladle, filter it for 4 to 5 times, and put the filtered broken gluten on the gluten block. After 5-6 hours, the batter in the big basin precipitates, and the clear water on the basin is scooped out, and the rest is starch.

5. Fermentation: add a proper amount of baking powder or "old noodles" of steamed buns, stir evenly, and put them in a warm place for fermentation. About one night or more, when the water smells slightly sour, it means that the next step can be carried out.

6. Making gluten: Pour clear water into the pot and boil. Wrap the washed gluten into strips, which are slightly thicker than the thumb, and then put it in a pot to cook for 45 minutes. Take it out with a colander, tear it into small pieces and put it on a plate for later use.

7. Making dough: put the batter into a small pot and steam it in a steamer until the dough is half soft and does not touch your hands. Scrape it out with a spoon and roll it out quickly with an oiled rolling pin to make a dough sheet slightly smaller than the steamer drawer. Rub rapeseed oil on each piece of paper and do it repeatedly. Fold them one by one and put them in the steamer drawer. Steam in a cage for about 45 minutes, take out, air-cool, separate one by one, and cut into strips in the shape of garlic leaves to form dough.