Accessories: 50 grams of winter bamboo shoots, 25 grams of peas and 6 grams of water chestnut.

Seasoning: soy sauce 25g, sugar 30g, vinegar 30g, vegetable oil 50g, sesame oil 10g, starch (pea) 20g, each in proper amount.

Practice of sweet and sour gluten:

1. Cut gluten into pieces, and cut water chestnut and bamboo shoots into nail pieces.

2. Add oil to the pot on the fire. When it is 60% hot, add gluten, fry until crisp, and drain; Leave a little oil in the pot, stir-fry the water chestnut, bamboo shoots and peas, add water (half a spoonful), sugar and soy sauce, boil and thicken 30 grams of starch with vinegar (20 grams of starch with water), pour in sesame oil, pour in gluten and turn it over slightly, and serve.

For more information about sweet and sour gluten, please check Mint.com Food Bank/Food/Sweet and sour gluten.