Pour the flour into a clean, waterless and oil-free basin.

Dig a small hole in the center of flour with chopsticks.

Slowly pour the right amount of hot water into the dug hole.

Use chopsticks to get the edge from the small hole and pull the dry flour into the water in the small hole.

The dry flour mixed with water is fully and evenly stirred with chopsticks to form fine flour wadding containing many dry powders.

Put the stirred batter aside and slowly pour a proper amount of hot water into another dry powder.

Mix the remaining dry flour with cold water with chopsticks to form thick wet flour floc, and there is no dry flour in the basin.

Lift a corner of the wet cotton wool with a shovel.

A corner of a flour stuffing folded upward and inward on a wet flour stuffing.

Squeeze the folded flour stuffing several times with the back of the shovel.

Then lift the other corner of the wet flour wadding with a shovel.

Fold the other corner of the raised flour filler upward and inward on the wet flour filler.

Squeeze the folded flour stuffing several times with the back of the shovel.

Repeat step 8 ~ 13, and squeeze the dough while folding until all the wet dough is fully squeezed together to form a slightly smooth wet dough.

Squeeze the whole surface of the wet dough several times with a shovel, cover the pressed dough with a layer of wet cloth and let it stand for 30 minutes to form a smooth dough.