2. Cut the pitaya in half and filter it into juice.

3, dough: a little water, a little flour, stir clockwise, turn flour into dough.

4. Kneading: Keep kneading for at least 10 minute to make the noodles more gluten-free.

5. Proofing: Put the kneaded noodles into the basin, cover it and wake it up until it starts to roll.

6. Put the proofed dough on the panel and knead for ten minutes. Point: Put some flour on the panel to make it more powerful.

7. Take a dough from the dough and knead it into strips. When kneading dough, sprinkle some flour on the board to prevent flour from sticking to the board.

8. Cut the dough. The width is about two centimeters, and the key is that the fritters roll up and down on the board. This arrangement will be formed after cutting.

9. Press the dough, sprinkle with flour, knead each dough by hand, and press down with the big muscles relying on the palm and thumb.

10, and finally wrapped with dumpling stuffing.