Materials:

1. Sliced gluten 100g, add a little salt, spice powder 1/4 teaspoons, black pepper powder 1/4 teaspoons, corn starch 1/2 tablespoons and flour 1 tablespoons, and mix well.

2. Stir-fry 1 cup.

Vegetables (according to preference):

1. cucumber or cucumber-cut the hob meat, marinate it with a little salt 15 minutes, squeeze it a little, and then wash it for later use.

2. Lantern pepper (red, yellow and green)-cut into pieces

3. Pineapple pieces (canned ones will do).

4. Slice tender ginger

5. Cut the onion into cubes of 1 inch (not for fasting).

(3) Sauce:

Sour plum sauce 1 tablespoon (no need, you can add 1 tablespoon of white rice vinegar or red Zhejiang vinegar before cooking).

6 to 8 tablespoons of tomato sauce (about half a cup 100cc)

2 tablespoons sweet Chili sauce (optional, not necessary)

Season with sugar and salt (if canned pineapple is used, use canned sugar water instead of sugar).

Water or sugar water in canned pineapple-half a cup

working methods

1. Cut the cooked homemade gluten blocks into small gluten blocks two inches long, and then peel them into thin slices by hand (Figure 2).

2. Fry the prepared (a) gluten slices in two batches until crisp and golden, and drain the oil.

3. Pour in frying oil, leave about a tablespoon of oil in the wok, stir-fry the ginger slices first, then stir-fry the pineapple pieces until soft, and stir-fry the onion pieces and other vegetable pieces several times.

4. Except water or pineapple syrup, pour all the ingredients in (c) into a wok and fry until the sauce becomes thick and sticky.

5. Pour half a glass of water or pineapple syrup (if you like sour, you can add some red Zhejiang vinegar or white rice vinegar or fruit vinegar to make it sour). After the fire boils, pour in the fried gluten slices, stir well and let the sauce hang on the gluten slices. Get out of the pot.