Marinated Gluten
1.
Dried shiitake mushrooms are soaked in warm water and cut into thin filaments.
2.
Don't pour out the water for soaking mushrooms, filter out impurities and set aside.
3.
Bring water to a boil in the pot, add the oily gluten, flatten it with a spatula, remove it immediately and drain the water after it becomes soft.
4.
Pour oil in the wok, add star anise, add mushrooms and stir fry a few times after the aroma is released.
5.
Pour in oily gluten and stir fry, add dried chili, 1 tablespoon of oyster sauce, appropriate amount of rock sugar, a small amount of dark soy sauce and salt to taste.
6.
Stir-fry evenly, add the water soaking the mushrooms, and simmer for 5 minutes on medium-low heat. Collect the juice over high heat, drizzle with a few drops of sesame oil, and sprinkle with chopped green onions.
Tips:
When we choose oily gluten, we can open the bag and smell it. Good quality oily gluten smells particularly fragrant. Inferior fried gluten not only smells bad, but some also have a big oily smell. Be careful when you pick it.
