1. Ingredients: gluten.
2. Wangchao (washed).
3. Ginger slices, dried chili, rock sugar.
4. Tear the gluten into a bowl, pour it in boiling water and soak it, set aside.
5. Pour the oil in the saucepan and heat it down into the tide, put ginger slices and dried chilies, add some cooking wine and stir fry.
6. Next, add the gluten and stir fry.
7. Then, add some salt, light soy sauce, and rock sugar.
8. Season to a boil.
9. Finally, cook until the soup thickens and serve.
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