Braised Wheat Gluten Kofu / 红烧烤麸

150 g Steamed wheat gluten
1 tbsp Roasted Cashew nuts
20 g Dried Chinese mushrooms
10 g Black fungus
10 g Dried lily flowers
1 bowl Bean curd sheets
3 slice Ginger root
Cooking oil
Sesame oil
#Seasonings:
1 tsp Jiafan rice wine
1 tbsp Dark soya sauce
1 tsp White sugar
Pinch of white pepper powder
1/3 tsp Salt
1/3 tsp Chicken bouillon
1 Star anise
Water

1. Squeeze water out of the wheat gluten and tear it into smaller pieces. Soften black fungus, dried mushrooms, and dried lily flowers in water. Heat up a wok with some oil. Deep-fry bean curd sheets and wheat gluten separately until they are golden brown. Scoop out and drain.
2. Leave one tablespoon oil in the skillet. Stir in ginger slices until fragrant. Add in Chinese mushrooms, lily flowers and black fungus. Stir briefly. Add in cashew nuts, bean curd sheets and wheat gluten. Drizzle in rice wine. Add in the rest of seasonings and enough water to just cover the ingredients. Cover and bring it to a boil. Adjust the heat to low and simmer until the sauce has thickened and reached the desired consistency. Sprinkle with sesame oil for serving.