1, with the right amount of flour, a small amount of alkali, seasoning mustard, minced chives, sesame pepper, aged vinegar, salt.

2, flour and water, knead into a dough, rest, wake up for a while, the dough into the water.

3, knead with your hands, pinch and squeeze, wash out the starch, and finally wash until only gluten remains.

4, the gluten wash water should be reserved for making stuffed skin. Wash to, only gluten. Gluten on the pot steamed for about 15 minutes, cool, cut pieces can be.

5, wash the gluten water, let it stand, pour the water above, leaving only the batter below, add a small amount of alkali or baking soda. Serve the batter to a thin iron plate and float the plate over boiling water to steam for 15 minutes.

6, out of the pot, cool and cut strips can be.

To do this, seasoning is critical. All seasonings classified into a puree: garlic puree, chives puree, chili sesame seeds, mustard with boiling water to melt. All kinds of seasoning with hot oil splash, except mustard. Mixed with a variety of seasonings, open to eat!