1. Peel chicken breast, remove fascia and bones, soak in clear water, wash, dry and chop into paste. 2. Take an even fresh mushroom, dry the water with a clean wet towel, cut off the top cover completely, and leave the mushroom pedicle for later use. 3. Peel the raw shrimp, remove the shrimp intestines, and mince the shrimp meat. 4. Take a porcelain basin, add minced chicken and shrimp, add onion, Jiang Mo, refined salt, soy sauce, corn flour and minced bamboo shoots, and stir evenly to taste. 5. After washing the fresh mushrooms, put in the tasty stuffing, then gently press with your hands and dip a little corn flour for later use. 6. Put the iron plate on the fire, add sesame oil, add the brewed fresh mushrooms, fry for 20 minutes, shovel them out when cooked, put them in a plate, and decorate them with washed and disinfected pepper leaves.