How to make buckwheat doughnuts (hoops)

"Shaanxi Cooking Dictionary" has a special entry to introduce this food, but that name is "Shaanxi buckwheat bowl". The entry says, "There are two ways to make it: the buckwheat noodle method. Buckwheat noodles and warm water into dough, put into the basin, and then hand-dipped in water and repeatedly kneaded, kneaded and then dipped in water and kneaded until the drag can be hung into a line, scooped into a bowl, steamed in a cage, removed from the cool water in the cold. Buckwheat groats method. Buckwheat groats into the basin, sprinkle a little cool water, soak about ten minutes, poured on the case rolled into a velvet, and then into the basin, gradually add cool water, plunged into a paste with a fist, filtered with a fine wok (batter consistency to be able to hang on the spoon to the degree), poured into a bowl, into a cage on high heat steaming for ten minutes, stir a few chopsticks, and then steamed for about ten minutes that is, and then cooked, out of the cage to cool. When serving, use a knife to cut the bowl of dough into long thin slices, served in a bowl, seasoned with sesame seed oil fried scallions and sesame paste, ginger rice, salt, soy sauce, vinegar, mustard, garlic, oil splash of hot pepper. If you add some spicy lamb liver taste better."