Fry the cake noodles until they are cooked and pour water into them (add as much water as if you were grabbing the sand by the river with your hands, it will give it a sandy feel). Put it in a basin and place it in a hot place, next to the heater.

It is best to ferment it on a hot kang, and you can smell a little sourness. Boil a few pieces of brick tea. After the tea boils, filter out the tea leaves. Wait for the tea to dry into warm water. Put a pinch of baking soda powder in the cake surface and use

Warm tea and fermented cake noodles, soft and hard like us and white noodles, put Hu oil in the pot, after the oil is hot, it is best to simmer it to make smoke (because Hu oil is easy to foam, you can also put a piece of green onion and fry it

(dry), then use a knife to cut a piece of dough (the dough is easy to stick to your hands, use a knife to scrape it off if there is too much dough on your hands) to make a cake ring and fry it in the pan. The cake ring will turn dark red and come out of the pan.