1. Put 5 tablespoons of flour in a bowl.

2. Add 100 liters of water and stir. The trick is to use chopsticks to stir in circles around the flour in a clockwise direction.

3. Beat until the dough can hold a chopstick without falling for about half a minute. Stop and let it sit for about 20 minutes. At the same time, you can pour 2000 ml of cold water into the pot and wait for it to boil.

4. Add 80 liters of water into the bowl and use chopsticks to break the gluten into small strips.

5. After the water boils, hold the bowl in your left hand and the chopsticks in your right hand. Slowly pour the dough into the pot. At the same time, use your right hand to quickly spread the dough in the pot in a clockwise direction.

6. Pour 30 liters of water into the remaining noodles in the bowl, stir with chopsticks and pour it into the pot. Then reduce the heat to low and slowly cook the soup until it turns slightly yellow.

7. Crack two eggs into the bowl.