Fish gluten with spring bamboo shoots
Method 1: heat the pot, pour in 150g chicken soup, add 200g fish gluten and 50g spring bamboo shoots, simmer until the fish gluten is tasty, leave the fire.
2. Put 20 grams of vegetable oil into the pot, add 50 grams of pre simmered fish gluten, spring bamboo shoots and mushrooms, pour in 15 grams of oyster sauce and 150 grams of chicken soup, bring to a boil, season with 2 grams of salt and 5 grams of sugar, pour in 5 grams of wet starch, thicken with 5 grams of green onion oil before leaving the pot