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 circles with a knife, and then string a brand. The prepared charcoal fire should be burned well, and the cooked gluten should be soaked in fried seasoning oil, and then baked under oil control. The seasoning and heat of baking are very important, and the water temperature of cooking gluten needs to be carefully controlled. If you want to learn, I'll teach you to give you full marks first! Thank you. Happy cooperation.