Wheat gluten, the raw material, should be tied into a ball with chopsticks by hand, and then boiled in 90-degree water for four times.

Ten minutes later, take it out and string chopsticks, cut it into spiral rings with a knife, and then string a sign. The prepared charcoal fire should be burned well, the fried seasoning oil should be soaked in the prepared gluten, and then the oil should be controlled before baking. The seasoning and heat of baking are very important, and the water temperature of cooking gluten needs to be carefully controlled.