1. raw materials: 5g of water gluten, 5g of cooked peanut oil (about 1g), 5g of onion and Jiang Mo, 1g of soy sauce, 8g of sugar, 2g of vinegar, 5g of spiced and star anise.

2. Cut the water gluten dough into small pieces, cook them in a water pot into hard pieces, take them out and cool them, and cut them into pieces with a thickness of 3 cm. Wash spiced and star anise, and wrap them tightly with gauze.

3. Set the wok on fire, add peanut oil and heat it to 7%, add gluten chips and fry until the shell is crisp, then remove and drain. Leave a little oil in the pot, add onion and Jiang Mo to fry until fragrant, then add gluten slices, spice bags, soy sauce, sugar and a little water, and boil for about 2 minutes. When the soup thickens, pour in vinegar, remove the spice bags, and serve.