1. Prepare gluten winter bamboo shoots.
2. Cut the gluten into pieces 1 inch wide and 1.5 inches long.
3. Mushrooms, fungus, yellow flowers soaked softly.
4. Prepare star anise, cinnamon, grass, fruit, clove, pepper, green onion and ginger. ,
5. The shiitake mushrooms are sliced into slices.
6. Cut winter bamboo shoots into slices.
7. The fungus is torn into small pieces, and the yellow flower is removed from the root.
8. Pour the oil in a pan, and use chopsticks to fry the gluten into the pan when the oil is 60 to 70% hot.
9. One side is golden.
10. Turn over and fry the other side.
11. Remove the drain oil.
12. The yellow fungus is blanched in boiling water.
13. Remove the water control.
14. Blanch winter bamboo shoots and shiitake mushrooms in boiling water.
15. The mushrooms and winter bamboo shoots are thoroughly blanched.
16. Remove the water control.
17. Put the net pot on the fire, add the right amount of fresh soup. , `
18. With salt.
19. Add sugar.
20. Add cooking wine soy sauce.
21. Put the spices onion and ginger.
22. Put the gluten into the boil.
23. Next mushrooms and winter bamboo shoots.
24. Yellow fungus with yellow flowers.
25. Collect the juice over a medium and small fire.
26. Put MSG when the juice is thick.
27. Pour sesame oil.
28. Take out the pan and serve.
