You can mix baking soda into flour to neutralize the dough, and then simmer it in hot water for about ten to fifteen minutes to ferment. The method is as follows:

Preparation materials: 250g high-gluten flour, white vinegar 25ml, 5g sugar, 2.5g baking soda, 130g water

1. Prepare the high-gluten flour to be used.

2. Sift the flour.

3. Weigh 250g of sifted flour for later use.

4. Pour white vinegar into warm water.

5. Pour the mixture of white vinegar and warm water into the high-gluten flour.

6. Weigh 2.5g of baking soda and mix it into the flour.

7. Prepare 5g of white sugar and mix it into the flour.

8. Knead the dough with the mixture added, and knead until the hands are light, the pot is light, and it is not sticky.

9. Cover the pot with film.

10. Pour appropriate amount of boiling water into the pot.

11. Place the entire dough from step 9 on the hot water.

12. Cover the pot and cook for about ten to fifteen minutes.

13. When the time is up, the dough will become bigger. Take the dough out and cut it with a knife to check if there are any bubbles. If it does not rebound when you press it with your hand, it means it is fermented.