1. Ingredients: 250g water gluten, 5 green garlic (100g), 3 tablespoons Zhenjiang balsamic vinegar (45ml), 3 tablespoons white sugar (45g), 1 teaspoon salt (5g), 2 tablespoons oil ( 30ml).

2. Tear the water gluten into small pieces with your hands, soak in cold water for 2 hours, cut the green garlic diagonally into shreds and set aside.

3. Boil the water in the pot over high heat, add the soaked gluten, cook for 5 minutes, drain and set aside.

4. Take a bowl and pour in Zhenjiang balsamic vinegar and white sugar. Stir well to make a sweet and sour sauce.

5. Heat the oil in the wok over high heat until it is 80% hot. Pour in the shredded green garlic and stir-fry until fragrant. Pour in the gluten and stir-fry for 1 minute. Pour in the sweet and sour sauce and add salt. Stir-fry quickly to add color and flavor, and then serve.