Zichang Buckwheat Noodles "Leaky Fish"

Zichang Buckwheat Noodles "Leaky Fish"

　　Mix buckwheat flour with water to form a dough, then gradually add small amounts of water while kneading. Continue adding water and kneading until the mixture becomes pasty. Then dilute it with more water (alternatively, you can use peeled buckwheat kernels, soak them in an appropriate amount of water for about 10 minutes, crush them on a cutting board using a rolling pin, place them in a basin, mix with water to form a dough, then knead again with a small amount of water, then dilute with water and strain through a sieve). Set aside. Pour the diluted batter into a pot and heat it while continuously stirring until it is cooked. Scoop the cooked batter into a leaky strainer and gently shake it so that it drips into a basin of cold water to cool. When ready to serve, scoop the noodles into a bowl with a strainer, and add seasonings such as garlic paste broth, chili oil, and persimmon sauce.