Take off the whistle bowl: Place the bowl in a pot and steam it, then wipe off the water droplets formed by the steam in the bowl. Ladle the buckwheat batter into the bowl, put it in the pot, and steam it over high heat for twenty minutes. Take the bowl out of the pot while it is still hot, spread the uncondensed paste evenly to the edge of the bowl, and place it in a cool place to cool naturally, and the bowl is ready. After it is cooked, it is supplemented with chili oil, sesame paste, mature vinegar, and a spoonful of whistle (in dialect, a side dish made of kelp, vermicelli, black beans, etc.). It tastes sticky but not sticky, thick and fragrant.