Steps: Divided into four processes: batter making, cage steaming, cutting into strips, and seasoning.
1. Make batter. Put the flour into a basin, add water in batches, add 10 kg of water for the first time, stir it into a thick paste with a wooden spoon, add 250 grams of refined salt, continue to add 5 kg of water, stir vigorously until it becomes a thin paste, and finally add water 1kg, at the same time, turn 10g of alkaline flour into water and pour it into the basin, continue to stir evenly, lift it up with a spoon, and pull it into strips to form a batter.
2. Cage steaming. Place a clean drawer cloth in the steamer, put a thin layer of batter in the mortar, and steam over high heat for 10 minutes.
3. Cut into strips. Turn the dough over onto the counter, apply cooked rapeseed oil, stack it on the counter and let cool. When cutting, lay the dough flat on the table, flatten it with your left hand, fist back with your thumb, lightly press the dough, and cut straight with the knife in your right hand. The left hand is holding the knife and keeps moving, and the knife held in the right hand keeps cutting. 1 pieces of stuffed skin can usually be cut for 100-150 knives.
4. Season. Generally packed at 100 grams per bowl. Put the blanched mung bean sprouts into the bottom of the bowl, then add the stuffed skin, then add sesame paste, refined salt, soy sauce, balsamic vinegar, oil and chili pepper and serve.