Gansu Lanzhou's slurry water is delicious! Please friends tell me how to make slurry water?

The method of making slurry water is very simple, using a small jar or altar, placed on a pot stand at a higher temperature. Inside the small tank into the lotus or celery, after that, pour into the non-stick oil stains of the pure noodle soup, need to be in the high temperature of more than thirty degrees in the fermentation of three or five days, the taste becomes sour, the taste is pure and no strange taste, into the slurry water. Longshang people eat a lot of patterns of slurry, there are Longdong slurry, Tianshui slurry, Longxi slurry, etc., Lanzhou people's slurry surface is one of the more elaborate:

1, the first to take a pot of slurry water boiling, and then cool.　

2, another frying pan with a little vegetable oil, until the oil potential to put dozens of peppercorns, fried flavor, and then chili onion. Pour into the cool water, add salt, mix well, sprinkle chopped parsley, to be used.　

3, another pot of boiling hand-rolled noodles, out of the pot of water, fishing into a bowl, pouring the adjusted syrup. You can also sprinkle a handful of fried red pepper shreds on the green cilantro. In this way, a bowl of fragrant reddish green leaves of the battered water is made.　

4, and then deep-fried "tiger skin chili pepper", cold beans, cucumber meal, refreshing smooth, the heat suddenly eliminated. Color, shape and taste are good.