1. Cut Japanese tofu into pieces and set aside.
2. A large prawn is divided into two and scalded with boiling water to remove it for later use. The blanched shrimps will not produce water when they are fried in the pan.
3. Put the white sugar, oyster sauce, soy sauce, vinegar, salt, water and starch into the bowl and stir evenly for later use.
4. The fungus is foamed with warm water in advance.
5. The sliced Japanese tofu is coated with dried starch.
6. Heat the oil into eight layers, and fry the starch-coated Japanese tofu into the pan until golden brown and take it out.
7. Remove the fried Japanese tofu and set aside.
8. On high heat, put soybean oil in the pot. The oil should be heated until it smokes. Then add green onion, ginger, garlic cloves and fry until fragrant. Pour in the shrimp and fungus and stir fry. Pour the fried Japanese tofu into the pot, and finally pour the adjusted juice. Stir in quickly, turn off the heat and take out.
9. The stir-fried Japanese tofu and shrimps are served on a plate for children to enjoy.
Tips:The juice can be adjusted according to your own taste. If you want salty taste, put more soy sauce and salt, and if you want sweet and sour taste, put more sugar and vinegar.
