Accessories: tartary buckwheat 10g, hot water 150ml.

1. Put 50g raw tartary buckwheat into a bowl and sift out tartary buckwheat dander;

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2. Add buckwheat into the pot, stir-fry over high fire for 3 minutes, stir-fry over medium fire for 3-5 minutes after shaking the pot, and stir-fry over low fire for 3-4 minutes after shaking again;

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3. Add 10g tartary buckwheat into the cup and pour 150ml hot water.

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