1. First, add water to the high-quality flour and knead it into hard dough, then knead it repeatedly in clear water to separate protein from starch. The separated protein, commonly known as "gluten", is steamed and sliced for later use.

2. Dissolve the washed starch in water. After it settles on the bottom of the basin, pour out the clear water on it, add a little alkali, make it into a thin paste, scoop it into a flat-bottomed basin and steam it in a cage for a few minutes.

3. When eating, just cut the prepared stuffing into strips, add gluten, add appropriate amount of soy sauce, balsamic vinegar, garlic juice, salt, sesame oil, coriander, shredded cucumber and Chili oil and mix well.