I. Ingredients

150 grams of fishballs, 100 grams of fish tofu, 1 apricot mushrooms, 1 bamboo shoots, 1 tablespoon of sesame oil,, oyster sauce 1 tablespoon,, 1 tablespoon of salt,, 1 tablespoon of balsamic vinegar, 1 tablespoon of oil and chili, 2 tablespoons of native soy sauce, 1 tablespoon of pepper oil, 1 tablespoon of sesame sauce, 1 tablespoon of peanut sauce, 3 grams of sugar, 2 scallions, cilantro 2, cumin 3 grams, 5 grams of cooked sesame seeds, 1 tablespoon of chili sauce, 5 cloves of garlic, 100 grams of oatmeal, 50 grams of tofu puffs, sweet potato vermicelli 1

The second practice

1. All the raw materials are ready: oatmeal wash and drain the water.

2. Tear apricot mushrooms into julienne strips and drain.

3. bamboo shoots blanched and sliced, sweet potato vermicelli, tofu puffs spare.

4. Sweet potato flour beforehand in hot water soaked.

5. Seasonings: oyster sauce, raw soy sauce, sesame oil, balsamic vinegar, oil chili, pepper oil, sesame sauce, peanut butter, cumin powder, cooked sesame seeds, sugar, chili sauce.

6. Two tablespoons each of sesame sauce and peanut butter are melted with sesame oil and a little cool water.

7. Chop the scallions, cilantro and garlic.

8. Fish balls, fresh shrimp take out and defrost.

9. Boil water in the pot first blanched fish balls and fresh shrimp cooked and drained.

10. apricot mushrooms, sweet potato flour, bamboo shoots and put them together to cook.

11. Lastly, blanch the oatmeal and drain.

12. Drain the water of the dishes are put into a large bowl (must be dry, no water, otherwise it is spicy hot).

13. Put the chopped scallions, cilantro, garlic, and add 3 tablespoons of peanut and sesame sauce.

14. Add oyster sauce, soy sauce, sugar, balsamic vinegar, chili oil, chili sauce, pepper oil, sesame oil, salt, sprinkle cumin powder and cooked sesame seeds and mix well.