Prepare the Base Dough: Combine the flour and water in your mixing bowl until a rough, shaggy mass forms. Transfer to a clean surface and knead for approximately 8 minutes until the surface is smooth and elastic.

Hydration Rest: Place the dough ball back into the bowl and submerge it completely in cool water. Allow it to sit undisturbed for at least 1 hour. This step is crucial for developing the protein structure.

Extract the Starch: Begin massaging the dough underwater. The water will turn bright white as starch is released. Drain and replace the water several times. Continue this process until the water remains mostly translucent and the dough feels like a stretchy, rubbery mass.

Shape and Fiber Development: Let the washed protein drain in a sieve for 15 minutes. Stretch it into a long rope, cut it into three strands (leaving them attached at the top), and braid them tightly. Tie the braid into one or two knots to create internal tension, which develops the "grain" of the meat.

Savory Simmer: Bring the vegetable stock, soy sauce, garlic, and onion powder to a very low simmer in your pot. Submerge the braided protein and cook gently for 60 minutes. Flip the piece halfway through to ensure even hydration.

Shred and Sear: Remove the protein from the liquid and let it cool completely. Once chilled, use your hands to pull the pieces apart along the natural grain. For the best flavor, quickly sauté the shreds in a hot pan with a drizzle of oil before serving.