1. Blanch the mugwort in a pot. Add a tablespoon of lye to the pot and cook for about 1 minute off the heat.

2, then put the mugwort in a wall-breaker and add some more water to grind it.

3. Add 500g of glutinous rice flour to the pot, add 50g of clarified flour, and then add the mugwort juice in small amounts to make the noodles.

4, knead into a slightly soft smooth dough, dough kneaded and covered molasses 20 minutes.