1. Ingredients: 260 grams of raw gluten, 50 grams of fresh peas, 50 grams of pure winter bamboo shoots, and 30 grams of water-frozen fungus.

2. Seasoning: 600g sesame oil (actual consumption is about 90g), 60g mushroom soup, 2g sugar, 50g dry starch, 6g wet starch, 3g MSG, 2g minced ginger, soy sauce 50 grams.

3. Press the raw gluten into 0.5 cm thick slices, then cut into 3 cm wide strips, and evenly wrap them around an oiled wooden stick (about 1 cm in diameter). Be careful to wrap it tightly from top to bottom and not loosen it. After leaving it for 5 to 6 minutes, put it into a pot of boiling water together with the wooden sticks. Bring to a boil over high heat, then simmer over low heat for about 30 minutes. Take it out and put it in cold water. Slowly rub out the gluten to become "fat intestines." .

4. Cut the "fat sausage" into 0.6cm wide oblique sections, put it into a large bowl, add soy sauce (25g), mix well and soak well. Then squeeze it a little and dip it in a layer of dry starch to make it adhere evenly.

5. Wash the fungus and cut the large ones into smaller pieces. Wash the winter bamboo shoots and cut them into thin slices 5 cm long, 1 cm wide and 0.2 cm thick. Blanch them together with the peas in boiling water and set aside.

6. Pour the sesame oil into a frying spoon, heat it over high heat until it is 70% to 80% hot, add the "fat sausage" and fry until golden brown, pour it into a colander and drain the oil.

7. Put the sugar, MSG, soy sauce (half amount), wet starch, mushroom soup, fungus and water (about 100 grams) into a bowl to make a thin gravy.

8. Put sesame oil (35g) in a frying spoon, heat it up to 70-80% heat, add minced ginger and fry until fragrant, then add winter bamboo shoots, peas, stir-fry for a few times, cook Add the gravy and stir-fry evenly, then add the deep-fried "fat sausage" and stir-fry a few more times to coat evenly with the gravy, then add sesame oil (10g) and serve.