1. Mix corn flour, soybean flour and gluten evenly, and knead with warm water to form dough.

2. Add peas to the dough and mix well.

3. Peel potatoes, carrots and white radishes and cut them into small pieces. Cut soybean oil skin into thin strips and coriander into powder.

4. Use chopsticks or spoons to pull a shelled lump about the size of peanuts out of the basin and put it in a boiling water pot for cooking, or pull it by hand.

5. Add potato pieces and white radish and cook slightly, then add carrot pieces and soybean oil skin until the vegetables can be pierced thoroughly with chopsticks.

6. Sprinkle with coriander powder and put some mushrooms and pickles (practice).