Raw materials: gluten, salt, clear water, Chili powder, cumin powder, cumin granules, salt, vegetable oil and sesame. Practice steps:

Step 1, gluten.

Step 2, add water and salt into the basin and mix well.

Step 3: Pour the gluten into the water and stir it quickly with chopsticks.

Step 4: Stir for a while, and the gluten will agglomerate. At this time, there may be extra water in the basin, so don't throw it away.

Step 5: Grasp the dough and throw it away if there is still water.

Step 6, knead the gluten for a while, knead it into a ball, cover it, and let it rest for about an hour. Get it ready in the morning, put it directly in the refrigerator and take it out at night.

Step 7: Baked gluten.

Step 8: Take it out and press it into a rectangular piece with a thickness of about seven or eight centimeters.

Step 9, cut the strips as evenly as possible, and don't cut them into different lengths like me.

Step 10: Clamp one end of gluten with two chopsticks.

Step 1 1: Wrap the gluten on the chopsticks with the other hand in a spiral shape.

Step 12, ended.

Step 13: After winding, roll it down, and the rest will do the same.

Step 14: put water in the pot and simmer with the ribs below it, so as not to let the water boil too much.

Step 15, cook for about 20 minutes, and the gluten will float and be cooked.

Step 16: Take out the gluten and string it on the bamboo stick while it is hot.

Step 17: Turn and cut into spiral shape.