1. Shred the gluten
2. Minced green onion and ginger
3. Put vinegar, light soy sauce, sugar and salt in a bowl to make a bowl of juice
4. Add gluten shreds in hot pan and fry until golden color and crisp
5. After frying the gluten shreds, put it in the plate and let it cool to dissipate.
6. Heat the pan with hot oil, add the minced ginger and shallot and sauté until fragrant
7. Put the juice in a bowl and boil
8. Pour in an appropriate amount of water starch, which can wrap the gluten thread
9. Burn until thick
10. Pour in the cold gluten shreds and mix well
11. Crispy and refreshing
Tips:Don’t fry too much gluten at a time. I divide the deep-fried sauce twice and bring it to a boil. You can taste the taste if it is sour and sweetened, add vinegar if it is sweet
