2. Prepare 200g flour gluten powder, stir it with chopsticks while adding water, the gluten will agglomerate slowly, and then pour it into excess water. Cover and let stand for more than 2 hours, so that the gluten is fully formed.

3. Put the proofed dough directly on the chopping board, and then cut it into small pieces. When it is placed, it should be spaced apart, otherwise it will not stick together easily. Cut gluten, try not to be too big, it will swell a lot when fried.

4. Pour the oil into the pot. When the oil is hot, turn to low heat and add gluten to fry. It is normal to keep a distance to prevent sticking together, and then turn with chopsticks frequently, which will slowly swell up. You don't have to fry until it changes color, just fish it out and then it will shrink back soon.

5. Stir-fry after the oil temperature rises, and the oil gluten will bulge again. When the color turns yellow, it is fished out. Deep-fried gluten is full of holes, which is very suitable for cooking with meat or vegetables and will absorb enough flavor.