1. Prepare 500ml of warm water. The water temperature should be controlled at about 35℃ in winter and slightly lower in summer. Pour 150ml of warm water into a bowl.

2. Dissolve 15g of dry yeast into 150ml of warm water in a bowl to form a milky white yeast solution for later use.

3. Put 1000g of all-purpose flour in a basin, then sprinkle the yeast solution evenly on the flour, and mix evenly with chopsticks.

4. While slowly adding the remaining warm water, mix the noodles evenly into snow flakes.

5. Knead the dough with the heels of your hands until the surface is smooth and non-sticky and there is no dry dough inside.

6. Cover the mixed dough with a damp cloth and place it in a warm place to ferment for 2 to 3 hours.

7. The fermented dough should double in size. If you peel off the surface, you will see a uniform honeycomb structure forming inside.