1. Preparation materials: appropriate amount of tartary buckwheat powder, 1 bowl of water, appropriate amount of condiments;

2. Put the tartary buckwheat powder in a bowl, then pour in water while pouring Stir while the water is flowing until it becomes a semi-thick and semi-thin paste;

3. After adding water to the pot and boiling, turn to medium heat and slowly pour the stirred batter into the boiling water pot, while Stir while pouring until it all comes to a boil and changes color evenly. Turn off the heat and continue to simmer for 3 minutes. Use a spoon to scoop out the food and place it on a plate to let it cool naturally;

4. The cooled tartary buckwheat flour is the best. Refrigerate for an hour and cut into plates to taste better;

5. Vinegar, light soy sauce, chili pepper, garlic paste, sesame oil, chives, a little sugar, salt and add the juice to the cut jelly. Just go up.