2. Add Peng Hui water to the washed noodle water, and then steam it in a steamer.

3. After steaming, take it out and dry it until the fermented skin is solidified. After pressing, the dough is ready.

4. Cut the dough into strips or blocks, add garlic, pepper, seasoning and side dishes, and then pour vinegar.

Filled skin:

Niangpi is a traditional specialty food popular in northwest China, which is soft, smooth, sour and spicy, refreshing and appetizing. It is very popular in Qinghai, Gansu, Ningxia, Shaanxi and Hetao, Inner Mongolia. Stuffed skin is a kind of dough steamed with flour syrup.

There are two kinds of fermented skins, one is common fermented skins, and the other is high-load fermented skins. "Niangpi" and cold rice noodles are the same food, but they are different now because of dialects in different regions.