Main ingredients:
2 pieces of roasted gluten, 5 flower mushrooms, 4 strips of bean curd skin, 1 small bunch of yellow chrysanthemum, 1 small bunch of black fungus, 1 small bunch of white fungus, 1 small handful of peanuts, 20 lotus seeds, and 5 dates.
Seasonings:
2 star anises, 1 cinnamon stick, 2 bay leaves, 5 slices of ginger, 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of dark soy sauce, appropriate amount of corn oil, and appropriate amount of sesame oil.
Taste: Salty and savory; Cooking method: Braising; Time: One hour; Difficulty: Easy.
Detailed steps for cooking Su Shi Jin
Prepare the spices. If you like a stronger flavor, you can add some five-spice powder. Soak and wash all the dried ingredients, remove the roots, and squeeze out the water for later use.
Heat the oil in a wok and fry the roasted gluten until golden and slightly hard. Add dark soy sauce and sugar and stir-fry until the gluten is evenly coated.
Add ginger slices, star anises, cinnamon stick, and bay leaves and stir-fry until fragrant.
Add yellow chrysanthemum, flower mushrooms, black fungus, and other ingredients that you don’t want to cook too soft and stir-fry. Add oyster sauce and stir-fry evenly. Season with soy sauce.
Add boiling water, cover the wok, and simmer over low heat.
Finally, add the quick-cooking ingredients and stir-fry constantly until the sauce is reduced. Turn off the heat and drizzle with sesame oil.
The dish tastes better when it is cooled.
