Pour medium gluten flour, salt and Tatar powder into a large pot and stir well. Pour 250 grams of medium gluten flour and 230 grams of salt into a large non-stick pan with a cup. Dosage: Take 4 teaspoons (14g) of tower powder and pour it into the pot. Mix all ingredients with a wooden spoon. Add 470 ml of water and 2 tablespoons (30 ml) of vegetable oil. Pour 470 ml of room temperature water into the pot with a cup, and then add 2 tablespoons of vegetable oil with a spoon. Mix all the materials together with a wooden spoon. Heat the material over medium heat while stirring with a wooden spoon. Put the pot on the stove and heat it over medium heat. At the same time, stir the materials continuously with a wooden spoon, then stop stirring and turn off the fire.
After all the materials are stirred evenly, they begin to form a sticky lump and stick to the spoon. Turn off the fire after the clay ball is formed, and move the pot to the other side of the tepid stove. Rub the clay at room temperature until it becomes soft and smooth. Squeeze the clay by hand to squeeze out the bubbles inside, which can improve the viscosity and eliminate small pieces. Continue kneading until the clay becomes soft and smooth.