1. Prepare diced tofu, gluten, and chili.
2. Fry the tofu diced first.
3. Fry for one minute.
4. Add the gluten, add some salt and stir well.
5. Add chili to increase the spiciness.
6. Bring a little water to a boil to collect the juice, add oyster sauce, and the chicken essence is ready.
7. Serve out of the pot.
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