1, first take a proper amount of good wheat flour and pour it into the basin, then mix a bowl of warm water, add a little salt, and add water and stir evenly by hand.

2. Put the mixed dough on the panel and knead vigorously until there is no dry dough, and the dough is soft, even, delicate and smooth, and then put it back into the basin.

3. Add a proper amount of water to the basin (it is advisable to submerge the dough), and knead the dough continuously, so that the starch in the dough will be separated and dissolved in water, and finally only a mass of gluten (protein) remains, which is called "washing your face".

4. Precipitate the washed noodles for an hour or two, pour off the excess water, add an appropriate amount of edible alkali to the remaining starch, and stir into a thin paste.

Take a pot with a flat bottom, which is called "concave" in Lanzhou. Put a layer of edible clear oil on the bottom of the pot and pour a spoonful of batter into the pot. Pick up the pan and swing it back and forth, which is called "spinning". Let the batter thicken evenly and then put it into the pan for steaming. The surface is coated with a layer of clear oil to prevent adhesion when stacked.

7. After cooling, it is crystal clear and Huang Liang, white as jade, and cut into thin strips, that is, into stuffing skin. After steaming, gluten is flexible and porous, and it is sliced and eaten.

8, put the stuffed skin on the plate, with a few pieces of gluten (according to your taste, add fried peppers, balsamic vinegar soaked in tsaoko, garlic paste mixed with warm water, plus some sesame sauce, soy sauce, salt.