Gluten is cut into thin and thick pieces. Peel potatoes and cut them into slices with uniform size and thickness similar to gluten. Flush to remove excess starch.

Add gluten to the pan, fry on both sides, and remove.

Put the potatoes in and fry them on both sides, and the potatoes will change color.

Put a little oil in the pan (I use boletus oil, and T? H?u can also use it regardless of the cost, which is super fragrant), add ginger, lobster sauce, star anise and dried Chili, and fry for about half a minute.

Stir-fry the chilli sauce 10 second, add the fried gluten and potatoes, and stir fry.

Stir-fry for about 2 minutes, add light soy sauce, kidney jam, boletus oil and mix well.

Turn off the fire. At this time, there will be more oil at the bottom of the pot, and slowly remove the gluten and potatoes. When the remaining oil is poured out, you can mix it with a cold salad and it will taste great.

Gluten on gluten, potatoes on potatoes, success! Gluten is fragrant and chewy, potatoes are softer, but very fragrant!