After the kneading was done, Xiaocao had her mother stand next to the stove. Then, she grabbed the wooden basin with its newly drilled holes and poured the kneaded sweet potato powder into it. Madam Liu stood on a stool and pounded the wooden basin with a lot of force. The sweet potato mixture slowly went through the holes. Due to gravity, the strands of sweet potato dough became long and slender. When they fell into the boiling water, they immediately became cooked.Xiaolian then took a long wooden dowel and stirred the pot full of vermicelli incessantly. At exactly the right time, Xiaocao used a sieve in her hand to fish out the cooked vermicelli. The scalding hot vermicelli was then put into a large vat full of cold water. The quality of the cold water directly influenced the taste of the vermicelli. Thus, the vat was not only filled with spring water from the mountains but also had a few drops of mystic-stone water mixed in.Once the vermicelli cooled down, Yu Hang carefully fished it all up. At this time, the vermicelli was still a bit sticky and required Yu Hang to separate each strand by hand. This work was quite laborious and tiring.Because pounding the sweet potato dough through the holes also required a lot of endurance, before long, Madam Liu’s arms became very sore and she couldn’t bring them up again. Yu Hai felt bad for his wife and hastily took over the task for her.Madam Liu couldn’t stay idle, so she went to take the cooled vermicelli and hang them from bamboo poles and lay them flat on wooden planks to dry. They couldn’t let the vermicelli dry in the sun as that would ruin the final product. In addition, while they were drying in the air, they also needed to sprinkle water on top to prevent them from sticking to each other. Thus, not only did they have to sprinkle water on top but also continuously separate the strands by hand.