Glutinous rice flour with raw flour, and some with potato flour. Just make more raw flour. Glutinous rice flour or potato flour can increase toughness and taste, not too much, not more than two results. Generally, I will buy some red clams, boil them with a small amount of water, then directly add raw flour, a small amount of glutinous rice flour or potato flour (or not) while they are hot, then stir and stir, and start kneading when they are cold. . . . It's almost like mixing noodles. After kneading, let it "eat" for at least half an hour.