2.Knead the dough into a smooth dough.

3. Add the right amount of water to the basin, put the dough into the kneading Xian.

4. Until the batter is thick. Pour the batter into other containers.

5. Add water, add gluten and continue kneading. Repeat the process.

6. Until the gluten forms a ball and has some elasticity.

7. Put all the batter to rest for three hours (pour off the water on top when you do this. Leave the sticky part to stir well.)

8. Boil a little water in a pot. You can reserve some boiling water.

9. Leaky noodle fish roe.

10. Pour the batter into the pan while stirring.

11. When the batter becomes sticky. At this point it is better to stir with a rolling pin.

12. Cook until you can stand it up for a few moments when you put the spoon down. Softness can be. (Otherwise too hard easy to break, too soft difficult to form) If you feel too hard to add just reserved open not stir until boiling. Cover the pot to simmer for a while on the good.

13. Another take a container add cold water, ready to funnel door (there is no special funnel can be replaced by a steamer.)

14. Pour the cooked batter onto the cage drawer. Use a spoon to rotate and squeeze in clockwise direction to make the batter drop smoothly into the prepared cold water.

15. Leak the noodle fish roe in the water.

16. Oil splash garlic chili sauce.

17. Prepare the pre-fried scallion scrambled eggs.

18. The cooled noodle fish roe dry water into the bowl, add seasonings and side dishes can be.