Put bean flour and white flour into the pot at the same time, mix well, add water in one hand and pull out your ears in the other.

Stir the dough evenly and knead it into hard dough, cover it with a wet clean cloth, put it on the table for 20 minutes and press it repeatedly with a big wooden pole until it is calendered. The brighter the better.

After pressing, use a large rolling pin to roll it into a large sheet as thick as glossy paper (the thinner the better), and pay attention to the uniform thickness on all sides.

Spread and fold the dough into multiple layers with a width of about 10 cm, cut it into bamboo curtain fine noodles with a knife, shake the dough and cut it into small handfuls (generally 50g each) to dry, and put it into a boiling water pot to cook when eating.