1. Prepare ingredients: soak gluten, cut shiitake mushrooms, cut frozen tofu into cubes.
2. Cut the ginger and garlic.
3. Pour oil into the pan and heat up and fry the fragrant ginger and garlic.
4. Put the shiitake mushrooms and fry the shiitake mushrooms with the surface facing down. Let the cross knife open. The fried shiitake mushrooms are more fragrant.
5. Conversely, fry it on the back.
6. Add cooking wine.
7. Add fresh soy sauce.
8. Add soy sauce to color.
9. Stir fry evenly.
10. Add an appropriate amount of water to a boil and boil for three minutes.
11. Add frozen tofu and gluten bubble (the gluten bubble is flattened with a spatula), and salt.
12. Add sugar, cover and boil over high heat. Change to medium heat and simmer for a few minutes. Let gluten and frozen tofu cook until delicious.
13. Thicken starch with water.
14. The soup is dried out and taken out of the pot.
15. Finished product.
16. Finished product.
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