Shrimp and Gluten
1.
Wash the prawns to remove the prawns, use cooking wine, pepper and starch, and marinate for half an hour
2.
Prepare gluten, cucumber, carrot, shiitake mushrooms
3.
Put shiitake mushrooms in clean water, add appropriate amount of starch to clean, slice, squeeze out the water
4.
The cucumber is roughly washed to remove dust and dirt. In the second step, soak it in an appropriate amount of salt water for five minutes, then rinse it well and cut into thin slices; cut the carrot into pieces for later use.
5.
Use chopsticks to poke the oily gluten, put it in boiling water, blanch it and remove it for later use;
6.
Pour oil in the pot, add the marinated shrimps, stir-fry until 7-8 mature, remove and set aside
7.
Prepare a spoonful of soybean paste, a spoonful of light soy sauce, an star anise, a teaspoon of sugar, and an appropriate amount of water starch
8.
Pour oil in the wok, add a star anise, fry on low heat until charred, remove the star anise and leave the bottom oil
9.
Stir-fry soybean paste with base oil, add gluten and shiitake mushrooms and simmer slightly, add carrots, season with soy sauce, sugar and salt
10.
Pour in appropriate amount of water, simmer for 5 minutes on low heat, add shrimps, simmer for another 5 minutes, thicken the starch with water
11.
Add cucumber slices and stir-fry evenly, turn off the heat and serve.
