1. Prepare gluten powder with warm water.
2. Mix the gluten powder with water until there is no dry powder.
3. Don't knead the dough too much, just clean it up a bit, and let it sit for about two hours.
4. Take out the static gluten noodles.
5. Cut into pieces about 32 grams or so a dough embryo
6. Roll the gluten, hold the noodles with chopsticks, twist and roll
7. Soak the rolled gluten in water to prevent it from sticking
8. Boil the gluten in warm water, and it will be cooked when it floats. Take out cold water and soak it.
9. Fry the gluten in a pan, spread the chili sauce, and add any favorite dipping ingredients.
