1. Washing gluten is the most difficult step. First, add water to the flour to form a thin dough (it must be thin), and then stir it hard in one direction by hand. This step will be very tiring, and it will take more than five minutes to stir. Then put it there and wake up for 30 minutes. Then, add water and grab the noodles in the water with both hands, just like washing clothes. After a while, the clear water will turn into noodle water. Pour the noodle water into a larger container for later use. Add water and then wash it until it looks like a picture, and the gluten is firmly held together. When water approaches clean water, gluten is washed. Put it in water for later use, and wash the gluten flour water for later use.

2. kelp is soaked and washed in advance and cut into filaments. (You can also buy ready-made kelp silk) Wash the tofu skin and cut it into filaments. Cut the peanuts (I can fry them without frying them), dice the pork and mince the onion and ginger. Wash the vegetables for later use.

3. Saute shallots and ginger in oil, stir-fry shredded pork, and add raw materials to refresh. Add tofu skin, kelp and peanuts in turn, stir-fry for two minutes, and set aside.

4. Boil the broth in the pot, thin the washed gluten, put it in water and hold it in your hand, and swing it back and forth. The bottom will be boiled in water and then put into the pot. Then put the rest into the pot and stir with chopsticks. Large pieces can be handled with a spoon. Add the pre-fried ingredients and bring to a boil.

5. Clear the surface water clarified in advance, and the rest is natural water starch. Stir and pour into the pot. Stir while pouring until the viscosity you think is suitable.