1. Cut the gluten into thick slices, rinse and drain,
2. Heat up the ginger and chili in a frying pan, add the gluten and stir fry a few times
3. Pour in cooking wine, light soy sauce, and soy sauce, stir fry until it is colored
4. Pour in a bowl of water and boil
5. Season with a little salt, chicken essence, and more vinegar
6. Boil until the soup is almost dry, add garlic leaves and mix well to get out of the pot.
Tips:This gluten is relatively Q, chewy, and it takes a bowl of water to cook it.
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