1. Add a little salt to the flour, then add a proper amount of water to form a dough with moderate humidity.

2. Cover the dough with plastic wrap first.

3. Put water in the basin and rub the dough repeatedly like washing clothes.

4. When the water becomes very white, filter it into a larger container, then add water, wash it white and filter it out.

5. Until the washed water becomes clear, only yellow gluten is left.

6. The filtered water is allowed to stand for 4 to 5 hours.

7. Rinse the gluten with running water

8. Add 1 g yeast to the gluten, knead well, cover and ferment until it is 1 times larger.

9. Steaming the cooked gluten in the pan15min.

10. The steamed gluten is cooled and cut into sections for later use.

1 1. After the flour slurry is precipitated, scoop out the clear water on the surface.

12. Stir the remaining slurry with a spoon.