Mix the flour into a thick paste and stir it with chopsticks. Stir in one direction for 3 minutes every 20 minutes. After the dough is firm -3 times, put it in a basin filled with 2 kilograms of water, gently squeeze the dough by hand until it becomes gluten, then put it in a bowl and wake it up with water. Wash gluten water for later use. Wash and shred kelp after soaking, and shred tofu skin. Spinach is selectively washed and cut into powder. Peel and shred the egg yolk. Put peanuts, vermicelli, kelp, bean curd skin and egg skin into a pot, and add 2kg of water to boil. After the gluten is pulled into pancakes, it is shaken in boiling water, so that the gluten falls into the pot after being shredded. Stir the gluten washing water evenly and slowly hook it into the pot. When it becomes thin and uniform, add salt, monosodium glutamate, pepper, Jiang Mo and spinach powder and stir well. The soup is served. Pour in balsamic vinegar and sesame oil when eating.