You Mian Jin

Soak the dried shiitake mushrooms in 300 grams of warm water for at least 30 minutes until fully softened. Strain and reserve the mushroom soaking liquid.

Slice the ginger into thin pieces. Smash and peel the garlic cloves. Cut the scallions into 5 cm segments, separating the white and green parts.

Gently press the fried gluten puffs to release some excess oil, then briefly rinse them under warm water and squeeze dry.