① Split Amomum tsao-ko with a knife, pound cinnamon into small pieces with the back of a knife, cut licorice into coarse pieces, tie leek, loosen ginger with a knife, and cut dried red pepper into sections.

② Put star anise, cinnamon, dried tangerine peel, clove, kaempferia kaempferia, pepper, fennel, bitter gourd, tsaoko, galangal, licorice and dried chilli into a seasoning bag, and tie the bag tightly.

③ Put seasoning bag, onion, ginger, sliced sugar, yellow wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone soup into a pot and mix well.

Jiela, also known as Jie Lamian Noodles, is a traditional snack in Fuyang, Anhui Province, which can be called the pasta of Fuyang people. According to legend, it is related to Su Dongpo and is a unique food in Fuyang. It is deeply loved by local people and can be eaten in streets and alleys. Its name comes from the following reasons: Fuyang's dialect of "stir" is "gé lā". This noodle-like food is called "brother" because all kinds of ingredients need to be stirred evenly, and it is also called "gold bar noodles" because of its golden color and thick noodles.

Gra rolled in the pot a few times, fished it out and cooled it with cold water until it was rotten. After repeated several times, Gra is so tough that once you bite it, Gra can give your teeth an elasticity honestly and rudely in your mouth.