1. Prepare ingredients.
2. Garlic slices ginger, shredded green onion, thinly sliced cucumber.
3. Shrimp processing: pick out the shrimp thread and stir well with starch pepper cooking wine.
4. Drizzle half a tablespoon of Tori Peanut Oil to lock in the moisture and keep the shrimp fresh and moisturized and let stand for 10 minutes.
5. Tear the gluten into pieces by hand and blanch it in boiling water to remove excess fat and remove the water to squeeze out.
6. Add peanut oil to the wok.
7. The fried fragrant star anise is blackened and taken out.
8. Add the marinated shrimps to low heat and stir-fry to change color and remove.
9. Leave the bottom oil in the pot, add shredded ginger, garlic slices, and chopped green onion and stir fry.
10. Pour the soy sauce and dark soy sauce after the aroma comes out.
11. Add the gluten and stir fry evenly.
12. Add broth or water.
13. Add a lid and simmer.
14. Add the white sugar soup and slowly be absorbed by the gluten, add the shrimps, stir evenly, add salt to adjust the taste, pour in the water, starch, thicken the soup and turn off the heat.
15. Add cucumber slices and stir quickly.
16. Take out the pan and serve.
Tips:When you pour the soy sauce, you must keep the amount, it is best to pour it in a small spoon first. The spoon in the ingredient list represents the small spoon in the seasoning box, and the soup spoon represents the spoon for eating.
