1. First, prepare the ground cornmeal and put it in a basin, add one gram of refined salt, and stir evenly.

2. Prepare a colander with a hole, pour boiling water on the cornmeal little by little, stir it with chopsticks, and mix it like the dumpling noodles, until the cornmeal is cooked. There can't be any dry noodles.

3. Then knead it into a ball with your hands. Because cornmeal does not have much elasticity, you need to use white flour to knead the dough and add white flour at the same time. Do not make the dough too hard to avoid the subsequent process being very difficult. Hard work.

4. Then divide the kneaded dough into four equal parts and set aside. Then boil water in the pot and add 1 gram of salt. The purpose is to make the noodles non-stick to the pot, and then add the cornmeal. Place it on a colander, use the back of the colander, and rub the noodles back and forth with your hands so that the noodles leak from the holes in the colander into the pot without cutting off the heat.

5. Boil the noodles in the pot, then put cold water in the basin, put the noodles in the basin, drain them into the water, then put them in a bowl and pour some marinade on them before eating.