1. Material: 80g dry tribute, 2 tablespoons Chili oil, appropriate amount of balsamic vinegar, appropriate amount of soy sauce, a little sesame oil, a little salt, a little chicken essence, a little sugar and a little oyster sauce.

2. Soak the tribute in dry cold water (1 hour or more), and rinse it after soaking.

3. Boil half a pot of water, put a spoonful of salt after boiling, and add tribute until it boils again.

4. Take it out and ice it with ice water. Now the temperature in Beijing is below zero, and the water in the tap is very cold. I didn't put any ice, so it will be more brittle after being chilled.

5. Drain and cut into small pieces of about 2-3 cm.

6. Put it in a mixing basin, add Chili oil, soy sauce, balsamic vinegar, oyster sauce, white sugar, salt, chicken essence and sesame oil, and stir well to serve.