First, put a proper amount of flour in the bowl, then slowly pour a proper amount of water, and stir in one direction with chopsticks while adding water. Keep stirring with chopsticks. In the process of mixing, the diluted flour will gradually become a thin dough with smooth surface. After the beating, stir for about ten minutes. Strong dough will make flour stronger. After putting the bowl evenly, add a little water to sober up.

Proofing is the process of dough forming gluten. The longer the noodles wake up, the better the gluten formation and the smoother the noodle soup. Some people wake up noodles early. Wake up and add some water, then you can wash the gluten. Add water to the bowl, stir the dough repeatedly to wash out the starch inside, and the rest is gluten. Squeeze the gluten into the clear water as much as possible.

Put the pot on the stove, add water to boil, and after the water boils, first pour the gluten washing water into the pot. When it is about to boil, pour the stirred gluten into the pot bit by bit and keep stirring with chopsticks. At this time, it is best to keep the fire low, and the gluten becomes a wisp of floc floating in the noodle soup during the mixing process. At this time, you will see long ears of flour floating in the soup, and the soup body becomes smooth and transparent, floating in the air. At this time, if you pour the broken eggs into the pot and stir them, the golden egg floc will decorate the delicious place and cook them before serving.