1. Raw material processing. The potatoes to be processed are poured into the tank and washed with clean water, and then cut into large apricot pieces with a knife. The small pieces are put into a stone mill and muddy and stuffed into small wooden barrels. But be careful not to grind too much or too finely. The starch in too thick potatoes is not easy to wash, and it is difficult to wash starch too fine. Therefore, as long as the filaments are ground, they can be muddy. 2. Wash powder. The dressed potato puree was placed in a bamboo basket and washed with water to filter the starch into the jar. 20 kg per filter, wash each powder with 2 kg of water and 1 kg of water. The pulp water mentioned here refers to the muddy water that the starch clarifies in the upper clarification process in the cylinder. The turbid water clarified in large cylinders is called old pulp after storage and acidification by keeping warm (20-30°C), and the slush water clarified in small tanks is called small slurry. The first time washing was done with a small slurry, the second was washed with old slurry, and the third was washed with fresh water. The amount of pulp used depends on the quality of the potato pulp, the weather, the heat and the acidity of the pulp. Bad slurry should be used less, so as not to destroy more starch. Hot water should also be used sparingly in hot weather. The windy weather slurry and water are used in half. When the slurry acidity is large, it should also be used sparingly. After the washing is completed, the slurry is filtered into a large cylinder, and the potato residue is taken out of the tank after the inside of the bowl is drained. 3. Precipitate powder. Each large cylinder can be over three inches (60 kg) of scum. After filtering and washing the starch, add a piece of old pulp (about 0.5 to 1 kg) and stir it in the slurry. After standing for 2 to 3 hours, remove the upper layer. Drain the water and put it in the old slurry tank for the next washing. Bottom muddy water can no longer be used but pigs can be fed. Most of the rest of the starch sinks in the bottom of the tank and condenses into blocks. At this time, add 25 to 30 kilograms of clear water, stir the blocky starch into a paste, and further clean the impurities. After mixing uniformly, the slurry is divided into two small cylinders, and left to stand and clarified for 14 to 15 hours, the starch condenses into blocks at the bottom of the cylinder. At this time, the upper layer of water was taken out for washing, and the blocky starch in the bottom of the cylinder was taken out and placed in a cloth bag. The residual moisture was controlled after being suspended in the air for 3-4 hours. At this time, it is still necessary to use hand cloths 2 to 4 times to speed up the control of the net moisture. 4. Bake the starch in the cloth to grow 10 to 15 cm in length, 8 to 13 cm in width, 3 to 7 cm in thickness, and 0.5 to 1.1 kg in weight. Place small pieces of starch on the outside of the roast and dry it on warm fire. Roasted quail is woven into wicker hats with a height of 50 cm, a bottom width of 60 cm and an inner diameter of 40 cm. When baking the starch, a wooden frame is supported under the roasting basket, and a fire is set in the rack to keep the upper layer temperature at 80-85°C, the middle layer temperature at 55-60°C, and the lower layer temperature at 40-45°C. At this temperature, baking is required for 6 to 8 hours, winter is extended to 10 to 12 hours, and summer is shortened to 4 to 5 hours. The baked starch should be white and shiny. After baking directly with the fire, the starch pieces are broken, and then placed on the fire and flattened and dried. The fire dragonfly is 2.5 meters long and 1.6 meters wide, and the fire is fired in the chamber to keep the temperature at 33-45[deg.]C. The surface of the crucible is leveled with clay. Before baking the starch, a thin layer should be pasted with a slurry to avoid bringing the ash into the finished product. Starch needs to be baked for 15-20 hours on the fire. The specific time depends on the temperature. The dried starch is placed in a 64-square-meter wire sieve per square centimeter, which can be bagged after being smashed by hand.