2, the gluten material and into a dough, let stand to wake up more than an hour. When you buy eel, let the seller give it a good treatment to remove the bones and leave the meat.

3. Put the dough in water and rub it with both hands repeatedly to remove the starch.

4, the soup is thick, then a new pot of water and then continue to wash, until the dough is washed only gluten.

5, the gluten is washed only a small ball, tough elastic dough, and then put in the water soaked for use, wash the milky water is also reserved for the soup, but not all used up, part of the line.

6, tomatoes washed and peeled and cut into pieces, amaranth cut into sections, eel washed and torn into thin filaments. Pan oil hot into the onion and ginger stir-fried, and then into the tomato fried until soft collapse out of juice.

7, pour in one-third of the water used to wash the noodles, then add two bowls of water, stir well and boil. Support the gluten dough with your hands and tear it thin, then tear it into small pieces and put it into the pot to cook. Add the shredded eel, then add salt and mix well, and finally add the amaranth, mix well to turn off the heat.