1. Add salt to flour and knead well with water.
2. Stir well and wake up 15 minutes, during which you can rub it several times.
3. Use a piece of gauze, wrap a proper amount of sweet potato starch, and tie the bag tightly for later use.
4. After the dough is proofed, spread a layer of starch on both sides, and then roll out the proper thickness with a rolling pin.
5. After the dough is rolled out, spread it out completely and divide it into four squares with utensils.