Put the flour in a basin, then add water and stir in one direction with chopsticks. Slowly add water, and gradually make the dry flour into a thin soft dough. Stir the dough slowly until it becomes smooth. Then stir the dough repeatedly every half hour or so to toughen the dough. It usually takes 1.5 to 2 hours. Add water to the basin and start washing your face. After two times, you can initially see gluten. Wash the washed noodles in another basin. Don't throw them away. Wash your face with water until the water becomes clear. Washed gluten Gluten can be steamed in a pot and sliced when making dough.

Steamed noodle water. After washing the noodles with water, put them there, and soon the starch will precipitate. At this time, control the clear water in the basin and leave the starch paste on the noodles as the reed of the dough. After trial, this reed is not bad. You can directly scoop some starch paste with a spoon when mixing noodles. You like to scoop more coarse and less fine, so you can master it freely. After picking up, put the reeds in the pot and steam them. After the dough is steamed, stir it in cold water first, so that it is easy to uncover the dough.

Chili oil is the key to seasoning dough. First, heat the oil with star anise and stir-fry until fragrant. Prepare a small pot, add Chili powder and white sesame seeds. Remove the star anise from pepper, and pour hot oil into Chili powder and sesame seeds. It smells delicious. Shred cucumber, steam gluten and cut into pieces. Cut the dough into strips, put it in a large bowl, add shredded cucumber and gluten, add salt and monosodium glutamate, and then pour Chili oil into it and mix well. Serve.