1. Peel the prawns, remove the prawn thread, and wash, add an appropriate amount of daughter red and cornstarch to pickle it for flavor
2. Tianjin's unique large gluten is torn into small pieces by hand and soaked in hot water in order to remove the slick oil of the fried gluten. Wash it and squeeze out the water by hand.
3. Chopped green onion and ginger, anise anise and set aside
4. Heat the oil in a non-stick wok, add the marinated shrimps, stir fry and change color, remove and set aside.
5. Leave the oil at the bottom of the pan to heat up, first add the star anise and fry until fragrant, then add the chopped green onion and ginger to explode the fragrance.
6. Add gluten and stir-fry evenly, then add a little salt and soy sauce, add a little braised soy sauce for a beautiful color, add sugar and boiled water and stir-fry evenly
7. At this time, add the oiled shrimp and stir fry evenly
8. Turn to medium heat and simmer for one minute, thicken the starch with water, drizzle a little sesame oil, and serve.
Tips:When the shrimp is over-oiled, the color must be changed, and the stewed gluten must be put into the shrimp last, otherwise the shrimp will be old.
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