Wet gluten 10 kg, foam source 25-40g, edible salt 50-100g, and a little warm water. Technology: firstly, dissolve the multi-source and edible salt with a little warm water below 35 degrees. Then, poke many holes in the gluten with a thicker stick, pour in the multi-source solution and knead it evenly. Stirring at room temperature for 2-5 hours, at low temperature for 5-8 hours, steaming in a cage (about 15-20 minutes), stopping for 5 minutes after flameout, and lifting the pan.