1) Grind gluten into 0.5cm thick slices and cut into 3cm wide strips. Then put a pair of bamboo chopsticks together, and spread gluten strips evenly from top to bottom to prevent loosening. Let it stand for 5 ~ 6 minutes after winding to make it stick firmly. Then put chopsticks in a boiling pot, simmer for about 30 minutes, take them out and put them in cold water, and slowly take them out.

(2) Cut the gluten into sections with a width of 1.3 cm, put them in a bowl, add soy sauce and mix well, then squeeze them a little and dip them in dry starch.

(3) Blanch the winter bamboo shoots with boiling water, cut them into strips with a length of 3 cm, a width of 1 cm and a thickness of 0.5 cm, cut them into ribs, and embed them into gluten segments one by one, so that both ends are exposed and look like ribs.

(4) removing seeds and tendons from green and red persimmon peppers, and washing; Wash the fungus and cut it into filaments together.

(5) Put shredded auricularia into a bowl, and add white soup, white sugar, soy sauce (2g), vinegar, wet starch, etc. Make a sauce.

(6)

Pour sesame oil into a frying spoon, heat it to 70% to 80% with high fire, add "ribs", fry until the sauce is yellow, and pour it into a colander to drain the oil.

(7)

Return the stir-fry spoon to high heat, add sesame oil (30g), heat it to 50% to 60%, add shredded green pepper, shredded red persimmon and shredded ginger, stir fry for a few times, cook the sauce thoroughly and stir well, then add the fried "ribs", turn it over a few times and drop a proper amount of sesame oil.