The method of making sweet and sour water gluten

Health benefits

Red pepper: appetizing and digestive

Green pepper: promoting blood circulation and removing blood stasis

Soy sauce: promoting blood circulation and removing blood stasis

Ingredients and materials

Water surface reinforcement of one and a half

Moderate amount of red pepper

Moderate amount of green pepper

Salt in moderation

Moderate amount of sugar

Moderate amount of vinegar

Oil some

Appropriate amount of soy sauce

A little chicken essence

The method of making sweet and sour water gluten

1. Clean the water surface tendons.

2. Cut the water surface tendons into pieces (or tear them into strips) and soak them in clean water with some salt.

3. Drain and control water for later use. (It can squeeze out the water absorbed by gluten and prevent scalding caused by splashing oil in the pan.)

4. Take an appropriate amount of red and green peppers and cut them into small cubes.

5. Pour an appropriate amount of oil into a hot pot.

6. Pour the tendons into the water surface and stir fry continuously.

7. Add an appropriate amount of soy sauce and stir fry until evenly colored.

8. Add an appropriate amount of water, salt, sugar, and vinegar, cover the pot and simmer until fully cooked.

9. Boil until the sauce is ready, then add red and green peppers and stir fry continuously. Finally, add a small amount of chicken essence and turn off the heat.

10. Take out the container and put it on a plate.

Tips

1. The texture of the water surface tendon is better when soaked in water with added salt. 2. The pot should be heated up so that it won't stick to the pot. 3. Water surface tendons are more absorbent, so you can add more water when cooking. You can also leave more soup in the end.

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