1. Prepared ingredients.
2. Soak oily gluten in water to soften it.
3. Mushroom slices.
4. Shell the bamboo shoots and cut into small pieces.
5. Bring the water to a boil, add a little salt, then add the bamboo shoots, blanch for ten seconds, and remove the cold water for later use.
6. Heat the pan with cold oil and stir-fry the mushrooms for ten seconds.
7. Add oily gluten and stir-fry bamboo shoots evenly.
8. Add oyster sauce, sugar and stir well.
9. Add a little water to a boil.
10. Fresh and fragrant mushrooms, bamboo shoots and gluten are ready.
Tips:1. Fresh oily gluten is soaked in clear water to soften it, and hard gnocchi is not easy to form when it is fried.
2. As long as the saltiness of the oyster sauce is fine, there is no need to add more salt, just add a little sugar for freshness.
