Recipes Materials:

1. Cut the bean curd into rounds. Wash and stem the mushrooms.
2. Cut the cherries in half. Deep-fry the bean curd in 70% heated oil until golden, add soy sauce, cooking wine, sugar, MSG, salt, vegetable stock and cook until the flavor penetrates, when the soup becomes comcentrated thicken with cornstarch.

3. Cut the cherries in half. Deep-fry the bean curd in 70% heated oil until golden, add soy sauce, cooking wine, sugar, MSG, salt, vegetable stock and cook until the flavor penetrates, when the soup becomes comcentrated thicken with cornstarch.

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