Materials:

Fresh shellfish125g, magnolia tablet15g, chicken125g, sesame oil 60g, Lentinus edodes15g, cooking wine15g, monosodium glutamate1.5g, and half an egg white.

Production process:

1, cut the fresh shellfish into pieces, cut into pieces, and remove the inner gills; Remove fascia from chicken, wash, and cut into cubes 1 cm square; Cut magnolia slices and mushrooms into cubes with the same size as fresh shellfish; Scallion, ginger and garlic are peeled, washed and chopped.

2. Put the scallops into the boiling water pot, remove and drain.

3. Put the diced chicken into a porcelain bowl, add the egg white and starch and mix well.

4. Heat the wok, add 25 grams of sesame oil, add diced chicken when it is 50% hot, and remove it when it is 80% mature. Add 35g sesame oil, heat it, add chopped green onion, Jiang Mo and minced garlic, stir-fry until fragrant, and add magnolia slices, mushrooms, green beans and fresh shellfish. Stir fry a few times, add cooking wine, monosodium glutamate, chicken soup and salt, adjust the taste, add diced chicken, stir fry evenly, thicken with a little wet starch, serve, and sprinkle with roasted sesame seeds evenly.