1. Soak dried shiitake mushrooms with warm water. Do not pour the water used for soaking shiitake mushrooms, save them for later use.
2. Wash carrots and cut into thin slices. Thaw frozen peas and blanch them in boiling water for later use.
3. The package of Japanese tofu is cut in the middle, cut into equal pieces, and wrapped in cornstarch.
4. Wash the fresh prawns, remove the skin, remove the brain, and remove the prawn thread, then blanch them in boiling water, remove the color after changing, and cut into sections for later use. You can also add some crab sticks for hot pot.
5. The cornstarch for the tofu should not be too little. After heating the pan, pour in salad oil and fry the tofu on a low fire. Be sure to fry the tofu once and then turn it over, and then remove it for use when it is golden brown.
6. Use oyster sauce, light soy sauce, sugar, salt, and the right amount of mushroom water to make a bowl of sauce. After heating the pan, add a little oil, add carrots and mushrooms and stir fry.
7. Then add the spare shrimp and peas.
8. At this time, pour in the Japanese tofu that has just been fried. Because it is fragile, it is best to spoon it instead of stir-frying. If the final soup has more juice, add a little water starch. The soup is slightly viscous.
