2, will be processed buckwheat noodles particles washed three times, soaked in warm water overnight (according to the amount of food soaked in 1 bowl or more than 2 bowls, etc.).
3, with a cold special pocket (market) or gauze sewing pocket, buckwheat noodles into the bag zipped for rubbing and cleaning, each time the water can not be too much cleaning (a half bowl of water).
4, after repeated times to add water rubbing, to be seen to the pot of water began to green, not at the beginning of the thick white paste to stop cleaning, the batter is washed, waiting for the pot.
5, start making, first a small portion of the pour into the pot, to be boiled and adjusted to a slow fire to cook to 2 ~ 3 minutes, with a spoon or bowl in the next small portion of the addition, with a rolling pin in the same direction (interval of 1 ~ 2 minutes) keep stirring, waiting for the boil up to simmer, and then intervals of non-stop stirring to join the batter.
6, the batter are step by step into the pot, rolling pin stirring to make it even simmering, slow cooking and simmering for a few minutes, pick up the rolling pin to make it feel very sticky, thick slightly paste, and the color of grey, dark, you can get out of the pot, poured into the pot, to be cooled.
7, cold noodles made, cool but sliced or cut strips, add sour soup (or cold skin soup), tomato sauce, chili, sesame, chives, parsley, salt and other seasonings, you can eat.