Make buns: 1. Flour 10 kg and 5 kg dough with warm water at 35℃ were allowed to stand and keep warm for 30 minutes. 2. Knead the dough in warm water, wash the gluten batter and precipitate at low temperature for 5-83. Stir the clear water in the batter evenly. Baume hydrometer is used to measure the consistency of flour paste 14- 16 Baume, and then add 10-. Stir 25 grams of salt evenly, add a little high-gluten flour, stir evenly, let stand for 20-30 minutes, and filter. 4. Pour 250g-300mg batter into the pot (rub some oil in the pot in advance) and cook. 5. Wash the gluten, steam it in the source cage, turn off the fire for 5- 10 minutes, and then take the pot out. 6. Shred gluten, add it to stir-fry and sauce, and roll it into steamed noodle bags for eating.