Pour the noodles into a basin, mix them with water (water temperature: warm in winter and cool in summer), beat up the ears, knead them evenly and smoothly, roll them into strips with a thickness of 4 mm and a width of 23 ~ 26 cm, then sprinkle them on them (it is best to use starch as a noodle flap), fold them into six layers, and put them on a special smooth wooden board (commonly known as a dial) with a special purpose.