2. First, prepare the ground corn flour and put it into a basin, add one gram of refined salt and stir well.

3. Prepare a colander with a hole.

4. Pour corn flour into boiling water bit by bit and stir with chopsticks, just like noodles in jiaozi. Cook the corn flour until it is cooked, without any dried noodles.

5, and then knead it into a ball by hand, because corn flour is not very elastic, so you should knead the dough with white flour while adding white flour, and don't knead the dough too hard, so as not to make the later process difficult.

6. Then divide the kneaded dough into four equal parts for use.

7. Then boil water in the pot and put 1 g salt. The purpose is that the noodles don't stick to the pan, and then put the corn flour on the colander. Use the back of the colander, rub the noodles back and forth by hand, so that the noodles can leak into the pot from the small hole of the colander, and the fire cannot be cut off.

8. After the above procedures are completed, boil the noodles in the pot, then put cold water in the pot, take out the noodles in the pot and put them into the water.

9. After that, you can pick it up and pour some brine in a bowl to eat.