1. Ingredients: Tianjin gluten, cucumber, braised soy sauce, sweet noodle sauce, sugar, star anise, chopped green onion, etc.
2. Tear the gluten into small pieces and cut the cucumber into diamond-shaped slices.
3. Put the cut flour into boiling water and cook for two to three minutes.
4. The blanched gluten is dried and reserved for future use.
5. Put a little base oil in the pot and stir fry with star anise over low heat to create a fragrance.
6. After sautéing the aroma, add chopped green onions and stir-fry with sweet noodle sauce over low heat.
7. Stir-fry on a low fire will give you a fragrance. Use a low fire. Don’t fry the noodle sauce, it will be bitter.
8. Add blanched gluten
9. Add sugar and braised soy sauce in turn
10. Add half a bowl of water.
11. The high fire is boiling, change to medium and slurp for a few minutes.
12. Stew until the soup is reduced, thicken the starch with water.
13. Stir-fry until the sauce thickens, add cucumber slices and stir-fry evenly.
14. Finally, top with some pepper oil and stir-fry evenly.
