The buckwheat noodles with warm water and into a dough, put into the basin, and then hand-dipped in water and kneaded repeatedly, kneaded and then dipped in water and kneaded until tugged up can hang into a line, scooped into a bowl, steamed in a cage, removed from the cool water in the cold. (Buckwheat noodles add salt, five-spice powder;

2, cool water and noodles, will feel the dough surprisingly hard and soft slowly;

3, and then cool water to the dough slowly mongrelize (the written word is to dilute the open), dilute to the chopsticks to pick up the formation of non-linear liquid batter (can not be directly stirred into the batter without the noodle, so that the bowl of Toro eaten not gluten);

4, the batter scooped into the plate, and then the bowl of the bowl of the bowl of the bowl of the bowl of the bowl of the bowl of the bowl of the bowl of the bowl of the bowl.