Make flour and dough and let them rest for half an hour to wash out the gluten

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2

Wash out the gluten

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3

The water will settle for 4 hours, pour out the water and let the yeast ferment

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4

The fermented noodles smell slightly sour

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5

Put the fermentation into place Pour the good flour water into the pot and heat it over low heat to form a dough that does not stick to your hands

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6

The moist dough

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7

Knead into smooth dough

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Roll out the dough and steam it for half an hour

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9

The gluten is cooked and ready to eat

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