1. In a clean, water-free pot, turn on high heat, pour in corn oil, heat, and after the oil is warm, add bay leaves, star anise, and cinnamon, stir fry for 1 minute, and fry the aroma.
2. Then put the wrapped gluten in the pot, do not overlap it, and spread it flat.
3. Pour in water and finish with gluten. It's okay to have more water. Cover the pot and simmer on high heat.
4. Cook for 5 minutes. Add a little dark soy sauce, stir evenly, color, and the finished color will look better. Keep cooking.
5. Cook for 15 minutes, add half a teaspoon of salt to taste, stir well, continue to turn to medium heat and simmer.
6. About 20-25 minutes, the soup is slightly dried. When it is cooked through, the whole gluten is soaked in the soup.
7. Can be out of the pot.
Tips:1. The recipe for gluten buns has been published, please check separately. 2. Eat while it's hot. 3. If you are not afraid of being spicy, you can put 1 or 2 dried chilies together and fry them until fragrant, and then boil them for a special flavor!
