1. Prepare the materials
2. Soak the yuba and shiitake mushrooms in cold water in advance to soften
3. Cut the soaked yuba into sections, tear the shiitake mushrooms into small ones
4. Cut green and red pepper into small slices; cut green onion, ginger and garlic
5. Gorgon juice: add oyster sauce, sugar and a little starch to a small bowl, add 1 tablespoon of water and mix thoroughly
6. Marinate the fish pieces with salt and cooking wine for 10 minutes, then absorb the water with kitchen paper, and coat them with a layer of dry starch
7. Add more oil to the pan, add the fish cubes and fry until golden on both sides, ready for use
8. Fry the yuba in a frying pan until golden brown and remove for later use
9. Put ginger, garlic, green onion and tempeh in a frying pan and fry for a good aroma, then add mushrooms and fry for a while
10. Then add the fish cubes, yuba and green red peppers, pour the gorgon juice into the pot and stir well
11. Transfer to a clay pot, cover with a low heat and cook for 10 minutes, sprinkle with shallots.
