1. Ingredients: appropriate amount of flour, 1,000 pieces, appropriate amount of kelp, appropriate amount of fungus, a little thirteen spices, and appropriate amount of salt and pepper.

2. Pour 300g wheat flour into a basin, then pour water into it several times, stir it evenly, stir it into a flocculent shape, knead it into dough gradually, synthesize a batter with smooth surface, and wake it for half an hour;

3. Knead the batter in clean water. Wash and knead the gluten dough several times. Then let the washed water stand for half an hour. Let the kneaded flour and water stand, and the bottom is full of cassava starch. Take out the clear water inside for later use.

4, cut a bean curd skin, cut into thousands of pieces into silk, cut off seaweed, and then prepare a bowl of black fungus in advance, put it in the bowl for later use, and beat two eggs in the bowl for later use;

5. Add a proper amount of water to the pot, boil a pot of water, put peanuts into cold water, first put the water into the sea, pour black fungus and bean curd skin, straighten the gluten, make it into small pieces, and put it into the pot immediately.

6, put a little more white pepper, a spoonful of salt, a spoonful of thirteen spices, stir well, gradually pour the precipitated wheat flour water into the pot, boil it over high fire, then pour in the egg liquid, boil it over high fire, and sprinkle with a little fragrance.