300 g	Fermented Gluten
40 g	Bamboo shoot
6	Chinese mushroom
2 slices	Ginger
2 stalks	Spring onion (sectioned)
8 slices	Carrot
1 tsp	Toasted shrimp roe
1 Tbsp	Shaoshing wine

1 1/2 cups	Water
2 Tbsp	Dark soya sauce
2 Tbsp	Sugar
1	Star anise
1 tsp	Sesame oil

1. Blanch gluten in boiling water for 5 min. Drain and squeeze out excess water. Tear into shreds.
2. Heat 1/2 wok of oil, deep-fry gluten until dry, remove.
3. Slice bamboo shoot and mushrooms.
4. Heat 2 Tbsp oil, saute ginger and spring onion until golden and fragrant, sprinkle wine, add sauce and bring to the boil. Discard ginger and spring onion.
5. Lower the mushrooms, bamboo shoot, carrot and gluten into the sauce and simmer until well-flavoured.
6. Sprinkle with toasted shrimp roe, mix well before serving. Serve hot or cold.

Dry-fry shrimp roe in a dry wok over medium low heat until fragrant, or toast them in the oven or under the grill.