1. Prepare material collection diagram
2. Put the gluten in a basin, add hot water to wash away the slick
3. Pick up the gluten and poke small holes with chopsticks to make it easier to taste. Garlic slices, red pepper cut into circles, loofah peeled and cut into hob pieces
4. Heat the wok and add the salad oil, add garlic and red pepper to the oil and saute until fragrant
5. Add loofah and stir fry evenly
6. Stir-fry until the loofah is watery and soft, add gluten and stir-fry evenly
7. Add an appropriate amount of boiling water, press the gluten with a spatula to soften the gluten and absorb the soup. Simmer on medium heat
8. Cook until the loofah is soft and rotten, add salt to taste, add chopped chives before turning off the heat.
Tips:1. There are different sizes of gluten, and small gluten is used for cooking.
2. It is best to wash gluten with hot water to remove slick oil.
3. If you don't like chili, you can leave it alone.
