Ten kilograms of flour, four kilograms of water (the water temperature should be controlled according to the season), five or two kilograms of fermented flour in summer, seven or two kilograms in spring and one kilogram of alkaline flour in winter. When the fermented flour is mixed with water according to the season, it is placed on the table and pressed with a wooden pole. In the pressing process, about two kilograms of flour are added, and the fermented flour is evenly divided into three kilograms.

The first step, the fire, the temperature should be small and stable. The main thing is to color the waves produced after the steamed bread is pressed out with a wooden stick, let the yeast ferment further and finally finalize the shape, and then enter the second step.

The second pot is fire, and the heat is relatively strong. Because an iron ring can be put in the pot, steamed buns can be put in the air, mainly for baking. The two pots will turn three times and six times in total, and it will be baked in about ten minutes.