2, seasonings: 600 grams of sesame oil (consumed about 90 grams), 60 grams of mushroom soup, 2 grams of sugar, 50 grams of dry starch, 6 grams of wet starch, 3 grams of monosodium glutamate, 2 grams of ginger, 50 grams of soy sauce.
3, raw gluten pressed into 0.5 cm thick slices, and then cut into 3 cm wide strips, evenly wrapped in a greased wooden stick (about 1 cm in diameter). Wrap tightly from top to bottom without loosening. Place 5 ~ 6 minutes, even the stick together into the pot of boiling water, with a strong fire after boiling to the fire to cook for about 30 minutes, fish out of the cool water, and slowly run down the tendons, known as the "fat intestines".
4, the "fat intestines" cut into 0.6 cm wide diagonal section, into a large bowl, add soy sauce (25 grams) mix evenly soaked. And then a little squeeze, dipped in a layer of dry starch, so that it is evenly adhered to.
5, the water will be hairy fungus choose to wash clean, the large pieces of cut a little smaller. Wash the asparagus and cut 5 cm long, 1 cm wide, 0.2 cm thick slices, with peas blanched with boiling water to be used.
6, sesame oil poured into the frying spoon, on a high flame burned to 7 ~ 8 into the heat, into the "fat intestines" fried to golden brown, poured into the funnel to drain the oil.
7, the sugar monosodium glutamate, soy sauce (half the amount), wet starch, mushroom soup, fungus and water (100 grams or so) into a bowl, mix into thin gravy.
8, frying spoon into the sesame oil (35 grams), burned on high heat to 7 ~ 8 into the heat, into the ginger fried flavor immediately into the asparagus, peas, stir-fry for a few seconds, cook the gravy, stir-fry evenly, and then into the fried ground "fat intestines", and then stir-fry for a few times, wrapped in the gravy, dripping with sesame oil (10 grams) that is.