How to make a cold hand-torn gluten?

Buy gluten, wash it and tear it into thin strips, I'm tearing it as if it's more rugged, I can't afford to be careful with that name

This is the seasoning I've prepared, and the result is that the perilla is not used, and I've taken it to do the torn chicken, and I've added a little bit of soy sauce to make it not show up on the screen.

Tear the clean gluten and boil it in water, soften it and you can hold it up to cool water, more than a few times, so that the gluten can be glutenous.

After the cool water, put aside to control the water, and then prepare the seasoning juice.

Seasoning sauce materials: sesame oil, green onion oil, shredded green onions, finger pepper rings, Donggu Yipinxian, soy sauce, vinegar, ginger, Lao Ganma (can be put or not, I put a little bit of the inside of the red oil to adjust the color), the seasoning sauce a little boil, cooled down and poured on it is good, mixed well you can eat, of course, in the refrigerator to soak into the flavor of the eating is better.