2, flour with boiling water mixed into snowflakes, kneaded into a dough, kneaded and rolled into a long strip, sprinkled with a little dry flour pressed flat, rolled into a round thin skin.
3, the flour in the basin, with 2/3 of the boiling water, and mix with chopsticks, about 30 seconds, and then add 1/3 of the cold water, kneaded by hand until smooth and shiny, covered with a wet white cloth, and left for about 20 minutes.
4, the clarified noodles and starch mix well, pot with water and salt mix boiling, powder poured into the pot of boiling water, chopsticks quickly stirred into snowflake flakes, cover the pot, smothered for about ten minutes, add salad oil, knead the powder until the dough is glossy, covered with plastic wrap to wake up.
5, the flour inside a little salt mixed well, pour seventy to eighty degrees of boiling water, while pouring with chopsticks to stir. When the temperature is not hot, knead into a ball, covered with a lid and quiet