Flour the dough into a dough, simmer for a while, put the dough in a basin filled with cold water, start to wash the face, wash the gluten into thin slices, and cut into strips 1.5 cm wide.
The ribs cut into strips are clamped at one end with chopsticks, and the gluten is wrapped one by one on the chopsticks and wrapped into a scorpion shape.
Put the wrapped gluten into boiling water, turn a small fire, cook for about 15 minutes, without covering the lid. When the gluten comes up, pull out a chopstick and cook it and pull out the other one.
Cook the gluten too cold water. After cooling, insert a chopstick into the gluten, then cut the gluten into a spiral with a knife, taking care not to cut it.
At this point, the gluten for the barbecue is ready. Insert the signature, brush the sauce, sprinkle the dry material, put it into the oven, 180 degrees, and bake for about 8 minutes.