2. Then add a proper amount of water to the basin, put the dough in, and wash the dough like washing clothes. Because the starch in flour is soluble in water, it will be washed, while protein is insoluble in water, and finally it will be washed into gluten.

3. Then add a proper amount of cold water to the washed noodle soup and leave it for a period of time. After the starch is precipitated, the yellow water on it is poured off, leaving a thick starch paste.

4. Finally, directly rush into the precipitated starch paste with a proper amount of boiling water, and pay attention to stirring while rushing and stirring in one direction. When you see the starch paste become a thin and transparent paste, you can pull up long filaments, so that the paste is ready and can be used after cooling.