The raw material is steamed gluten, also known as noodle root, which is made from high-gluten flour. The specific method is to add four ounces of water to one pound of flour, stir and knead into a dough, and let it rest for thirty minutes. Add water to cover the dough, let it sit for two hours, then start washing the gluten like washing clothes, and keep changing the water like washing clothes, until the remaining dough after the water is clear is gluten, and then put it in the steamer Steam it over high heat, or put it into boiling water and cook it. In addition, you can add a little salt to the flour to make it easier to produce gluten. The washed noodles will become flour after standing.