Cooking Steps

1. 

   Step1:Soak the dried mushrooms in warm water. Do not pour the water. Keep it for future use.

2. 

   Step2:Wash and slice the carrots. Blanch the frozen peas with boiling water.

3. 

   Step3:The packaging of Japanese tofu is cut from the middle, cut into equal sections, and wrapped with corn starch.

4. 

   Step4:Wash and peel the fresh shrimps and remove the shrimps' thread. Then blanch them with boiling water. Remove the discolored shrimps and cut them into sections for use. You can also add some crabs for hot pot.

5. 

   Step5:The corn starch wrapped in tofu should not be too little. After hot pot, pour in salad oil. Fry tofu over low heat. Make sure to fry the tofu on one side and then turn it over. Fry until golden, and then fish out for use.

6. 

   Step6:Mix oyster sauce, soy sauce, sugar, salt, and just right amount of mushroom water into a bowl of sauce. Add a little oil in the hot pot. Add carrot and mushroom and stir fry.

7. 

   Step7:Add the spare prawns and peas.

8. 

   Step8:At this time, pour in the Japanese tofu just fried. Because it's fragile, it's better to toss the spoon instead of stir fry it. If the soup is more at last, put in less water starch. It's better if the soup is slightly thick.