250g fish gluten

3 fresh mushrooms

1 tsp cooking oil

1 tsp salt

garlic cloves

1 tsp cornstarch

Prepare the fish gluten by rinsing it in warm water and draining it until ready to use.

Rinse fresh shiitake mushrooms with water.

Cut off the shiitake stems, cut the shiitake into small pieces, and break the shiitake stems into small pieces.

Pick and clean garlic cloves and cut into small pieces.

Heat the oil in a pan, add the mushrooms cut into small pieces and stir-fry over high heat.

When soft, add the fish gluten.

Stir-fry well and then add the right amount of water and bring to a boil over high heat.

Cook for 2-3 minutes and add 1 tsp of salt when the gluten swells.

Add cornstarch water to thicken the sauce.

Finally, add the garlic cloves to the pot.

Stir-fry well over high heat and serve.

This is the first time I've ever seen a dish like this in my life.