(1) milling. Put the flour into a pot, add water in stages, add water 10kg for the first time, stir it with a wooden spoon into a thick paste, add 250 g of refined salt, add 5 kg of water, stir it vigorously into a thin paste, and finally add 1kg of water. At the same time, pour 10g alkaline noodles into water, pour them into a basin, continue to stir evenly, and lift them with a spoon, so that they can be pulled.

(2) Cage steaming. Spread a clean drawer cloth in the steamer and apply a thin layer of pulp, and steam for 10 minutes.

(3) cut strips. Turn the dough upside down and put it on the chopping board, coat it with cooked rapeseed oil, pile it on the chopping board and let it cool. When cutting, lay the dough flat on the table, put your left hand flat, punch your thumb backwards, gently press the stuffed dough, and cut it straight with a knife in your right hand. The left hand keeps moving towards the knife, and the knife held by the right hand keeps cutting. 1 piece of stuffing can generally be cut into 100- 150 knives.

(4) seasoning. Generally per bowl100g. Put the cooked mung bean sprouts into the bottom of the bowl, then add the brewed skin, and then add sesame sauce, refined salt, soy sauce, balsamic vinegar and oil to drizzle with pepper.