Materials: corn residue, water, water mill, soup artifact.

1. Wash the broken corn, put it in a cool place in the kitchen, soak it in cold water for more than ten days, and let it ferment naturally. When it is slightly sour, take it out and wash it, grind it into paste with a water mill, then control the proper moisture with a cloth bag, and then take it out and put it in the shade or lump it up and freeze it outdoors to avoid corruption and deterioration.

2. When eating, put water in the pot to boil. After the water is boiled, put the dough in the pot and soak it. When the surface is translucent, take it out and put it into the basin. Break up the dough with a spoon or chopsticks, then pour a proper amount of boiling water on the noodle soup with a spoon, and keep stirring to make the noodle soup more mature and have enough viscosity, and stir evenly for use.

In order to keep the water in the pot boiling, take a mass of noodle soup of appropriate size and put it between your hands. Put your fingers together and press them on the dough, so that they can enter the soup sleeve sandwiched between your fingers under pressure.

4. At the same time, you need to shake your arm to make the noodle soup arc in the air and fall into the boiling water pot below. Squeeze it and one will pop up. You need to avoid throwing it out of the pot Also, the noodles in the pot should be piled up and glued together. If it piles up, stir it with a spoon in time. When the noodles are all squeezed and cooked for a while, even the soup can be served.