1. add a little salt to the flour, and dough, covered with a damp cloth to wake up for about 30 minutes 2. put the dough in a large container, add the right amount of water, start washing gluten, knead the dough in the water, when the water in the container is mixed thick, it will be strained through a strainer to another container 3. repeat repeat repeat until the water is no longer cloudy, the rest of the block of yellow stuff on the gluten, in the gluten, add a little baking powder to scratch well, on the steam drawer, full steam for 20 minutes, let cool and then slice (PS, you can also do not steam fried and then cooled down). In the gluten, add some baking powder to grasp, on the steam drawer, full steam 20 minutes, cooled and sliced (PS: you can not steam, fried in oil, and then fried to eat, the taste is also good) 4. and then it is the resulting batter ah, and let it stand stratified, generally at least 3 hours to precipitate, ipso facto is the first night wash, the next day before steaming, the longer the batter precipitation, the more tendon made of the Liangpi children 5. precipitation is complete, the top of the water pour out, with a spoon, and the water is not the same. After the precipitation is completed, pour off the top of the water, use a spoon to stir the bottom of the precipitation, you can steam. 6. 6. pot on the fire into the water, until the water boils, to the model (there is a special steamed cold skin mold, even with a cookie box lid, the results can be) in the brush a little oil, scoop a spoonful of batter poured into the amount of batter by individual control, like a little bit of thicker cold skin children on a little bit more scooped, and vice versa is a little less, to the model of the batter swung evenly, so that the model of the bottom of the even cover the batter. Then put the model into a pot of boiling water and cover the pot with a lid. Keep the heat on high and let it steam for about 5-6 minutes, until the dough slowly bubbles up. 7. Put a pool of cool water in the sink and set the model on the edge of it. You can also invert the mold, with cold water directly on the bottom, so that the effect to be better, and so cool skin children completely cool, the surface of the brush some oil, you can slowly peel off, according to their own preferences cut into strips on the good. Then the seasoning: garlic water, chili oil, a little sugar, vinegar, sesame oil (according to personal taste), cucumber (mung bean sprouts blanched water can be) Garlic water: set aside one or two cloves of garlic, add a little water, with a blender to break, and then add a little salt and monosodium glutamate, stirring to make it dissolve Chili oil production: first 500 grams of oil is hot, and at the same time, in a large bowl put 1 cup of chili noodles, 1 to 2 tbsp. pepper, a pinch of sugar (do not forget to add a pinch of sugar), a small amount of pepper, a small amount of sugar, a pinch of sugar, a pinch of pepper. Meanwhile, in a large bowl, put 1 cup chili noodles, 1-2 tbsp pepper, a pinch of sugar (not too much), and 1 tbsp white sesame seeds, don't stir, just leave it as it is. When the oil is smoking, turn off the heat and let it cool down a bit. When it is about 70-80% hot, you can pour in the chili. First pour half, stir with a spoon, put 2~3 tbsp pepper powder (or pepper grain), then stir with a spoon, then another small spoon to scoop a little cold water (also can not be more) into the bowl of chili, stir well, at this time you will see the bowl like a pot of water, but because the water is very little, so it will not splash out. Stir well, and then pour the rest of the oil, let it cool.