Griddle Oil Gluten
by Dusty
Favorite
Difficulty
Normal
Time
15m
Serving
3
A very good dish!
1. Soak the fungus in advance, then rinse and drain. Squeeze the oily gluten shell flat. Green peppers are peeled and seeded, washed and cut into small pieces, carrots are peeled, washed and sliced. Cut the ginger into shredded ginger. Clean other materials.
2. In a non-stick pan, pour corn oil into the pan. The amount of oil needs to be larger. Add ginger and star anise, heat the oil on high heat, and saute.
3. Put in the flattened oily gluten shell. Stir fry a little bit.
4. You can pour clean water.
5. Stir fry and press the oily gluten shell. When the oily gluten becomes soft, add fungus and stir fry together.
6. Stir fry for 1-2 minutes, add quail eggs.
7. Pour in green pepper pieces and carrot slices and stir fry together.
8. Pour the light soy sauce.
9. A little soy sauce, stir fry for color.
10. Then pour the cooking wine and stir fry to remove fishy.
11. Add sugar to neutralize the saltiness and add freshness, which cannot be omitted.
12. Add salt to taste.
13. After stir-frying, cover the pot, simmer on low heat, and simmer until the soup is almost dry.
14. Finally, add a little chicken essence for freshness and stir well.
15. Turn off the heat and put it on the plate. Look, there is basically no soup!
Tips:1. It needs to be simmered to collect the juice! 2. It's best to add a dried chili and saute together, it tastes better!
