Step 1
Preparation: Wash wax gourd, peel and remove seeds, and slot (slot size is about 1.5cm wide and about 2.5cm high). Soaking Hericium erinaceus in cold water, squeezing with running water, cleaning, removing pedicels, and tearing into filaments; Soak soybean protein slices in cold water until there is still a little hard core, take them out, squeeze them out, and tear them into filaments by hand; Dice Pleurotus eryngii, drain the old tofu and crush it by hand for later use;
Second step
Add oil to the pot (more cooking than usual), add Pleurotus eryngii granules to stir-fry water, add ginger granules to stir-fry, add Hericium erinaceus to stir-fry, add soy sauce, shredded protein, fresh vegetables and a little salt to taste, stir-fry evenly, add thirteen spices to stir-fry evenly, then add old tofu to stir-fry evenly, and then continue to stir-fry evenly;
Third step
Evenly coating a layer of corn starch in the groove of the slotted wax gourd to prevent the wax gourd from yielding water, filling the stuffing in the step 2 into the groove, flattening and compacting, then sprinkling a little corn starch on the surface for shaping, putting into a large plate, and evenly coating a little soy sauce on the surface and side of the wax gourd;
Fourth step
Put the wax gourd face down in the step 3 into the oil with the oil temperature of 100- 120 degrees, fry until it is solidified and colored, and take it out and put it in a plate;
Step five
Juice mixing: add water to the pot, add star anise, fragrant leaves, ginger slices, oyster sauce, soy sauce and dried peppers, boil for a while, add a little sugar, fresh vegetables, soy sauce and thirteen spices, pour the mixed juice on the fried wax gourd, and steam it in a pressure cooker for 20 minutes or a steamer for 40 minutes;
Step 6
Take out the steamed wax gourd, put it face up in a suitable container, thicken the soup in the steaming plate with a little starch and bright oil, and pour it on the wax gourd.
Step 1
Preparation: Wash wax gourd, peel and remove seeds, and slot (slot size is about 1.5cm wide and about 2.5cm high). Soaking Hericium erinaceus in cold water, squeezing with running water, cleaning, removing pedicels, and tearing into filaments; Soak soybean protein slices in cold water until there is still a little hard core, take them out, squeeze them out, and tear them into filaments by hand; Dice Pleurotus eryngii, drain the old tofu and crush it by hand for later use;
Second step
Add oil to the pot (more cooking than usual), add Pleurotus eryngii granules to stir-fry water, add ginger granules to stir-fry, add Hericium erinaceus to stir-fry, add soy sauce, shredded protein, fresh vegetables and a little salt to taste, stir-fry evenly, add thirteen spices to stir-fry evenly, then add old tofu to stir-fry evenly, and then continue to stir-fry evenly;
Third step
Evenly coating a layer of corn starch in the groove of the slotted wax gourd to prevent the wax gourd from yielding water, filling the stuffing in the step 2 into the groove, flattening and compacting, then sprinkling a little corn starch on the surface for shaping, putting into a large plate, and evenly coating a little soy sauce on the surface and side of the wax gourd;
Fourth step
Put the wax gourd face down in the step 3 into the oil with the oil temperature of 100- 120 degrees, fry until it is solidified and colored, and take it out and put it in a plate;
Step five
Juice mixing: add water to the pot, add star anise, fragrant leaves, ginger slices, oyster sauce, soy sauce and dried peppers, boil for a while, add a little sugar, fresh vegetables, soy sauce and thirteen spices, pour the mixed juice on the fried wax gourd, and steam it in a pressure cooker for 20 minutes or a steamer for 40 minutes;
Step 6
Take out the steamed wax gourd, put it face up in a suitable container, thicken the soup in the steaming plate with a little starch and bright oil, and pour it on the wax gourd.