Add flour and water to adjust the temperature according to the season. Knead it into dough pieces first, put them on the table and press them with a rolling pin. Fold and press them evenly, then cut them into two pieces and add yeast dough respectively. Add alkaline water and press again. Depending on the softness and hardness of the dough, you may add some dry flour and press again until the dough is glossy and moist and the fermented dough is even. Cover the pan tightly with a damp cloth. The Guokui made from dead noodles is crispy, while the Guokui made from fermented noodles is soft. Each has its own taste. To make Guokui, there are two essential things: one is the puff pastry (the oil splashes on the flour, and the Guokui puffs up and becomes layered); the other is the stove, which is divided into upper and lower layers. The lower layer is a cone shape with a small top and a large bottom, which is convenient for burning steel charcoal and transmitting heat to bake the pot; the upper layer is a round hole in the middle (conducting the fire power of the lower layer) and a platform around it (facilitating the placement and baking of the newly formed pot). There is a large round iron plate on the stove.

First cut the dough into small pieces, then roll each small piece into a round shape with a rolling pin, apply caramel salt and puff pastry on it, roll it into a roll, and roll the puff pastry into the middle. Flatten it and then bake it on the iron plate.

First drip some clear oil on the iron plate to prevent the dough from sticking. Place the dough on the iron plate and press it with your hands to heat evenly. The dough will gradually rise and soon become a dough pancake with a protrusion in the middle. Lift the iron plate covering the stove, put the dough into the stove, and bake it. After a while, it will all swell up, and you will already be the leader.

Use a knife to slit the Guokui, pour the pre-mixed jelly into it, and a jelly Guokui is ready. Smell it, and you will find it extremely fragrant and mouth-watering; take a bite, and you will find it crispy and moist; take another bite, and you will eat the jelly. The jelly is just fresh out of the stove, but the jelly is just poured in, cold and mixed in. Chewing them together will bring you indescribable benefits. The jelly is made from authentic northern Sichuan jelly, which is spicy, tender and smooth. It is baked with the heat of the pot master and has a stronger taste. It’s so spicy that people stick out their tongues and gasp, but they can’t help but take another bite. It’s spicy all the way to the base of their tongue