Sukiyaki Duck
1.
Prepare the ingredients, soak the fungus and shiitake mushrooms in advance
2.
Cut potatoes, fungus, shiitake mushrooms, and carrots into shreds
3.
Heat the pan with cold oil, add minced garlic and saute until fragrant
4.
Add sliced potato shreds, fungus shreds, carrot shreds, shiitake mushroom shreds and stir fry together
5.
Stir-fry until six mature, add a small amount of salt, light soy sauce, and pepper, stir well and set aside
6.
Let the fried stuffing cool, add the tofu lining, add the fried stuffing, fold it up on both sides, and then roll it up into a tofu roll
7.
Put the tofu rolls in a steamer and steam for 5 minutes after the water is boiled
8.
Put oil in a non-stick pan, steam the tofu rolls, and fry them until golden on both sides
9.
Use very fresh soy sauce, dark soy sauce, balsamic vinegar, sugar, oyster sauce, water starch, chili oil to make a juice
10.
Pour in the fried tofu rolls, collect the dried juice over high heat, and then cut into pieces