Additives are not necessary for gumming. You only need to put seasonings in the minced pork. If you like, you can put watery starch, and then knead and squeeze it like flour. It doesn’t look like it. No matter what, it will be strong. It’s hard to say exactly how much. I completed it for the first time under the guidance of others, and then I just kneaded it by myself. I prefer to add water starch after the glue is formed. However, sometimes you have to check whether the pork is fresh and whether there is any fat. If the pork is not glued, it does not necessarily mean that you are not good at it. It may be that the pork is not good. You can try it with the front shoulder meat first. Anyway, that’s how I came here. I hope it’s useful to you