150g of fresh scallop,150g of fresh shrimp,150g of fresh crab meat,100g of Chinese cabbage,100g of fresh straw mushroom,100g of clean water chestnut meat and 65438 light milk.

working methods

Clean Chinese cabbage, cut into sections, add 10 ml peanut oil and 1 g refined salt into boiling water, add Chinese cabbage, blanch until just cooked, pour out, and filter off water. Wash the water chestnut meat and cut each pair in half. Roll horseshoes with boiling water. Remove impurities from the base of fresh Volvariella volvacea, put a cross on the base, boil it with boiling water, use 15g oil to start the pot, add 500ml diluted soup, 5ml ginger wine and 1g refined salt, simmer the fresh Volvariella volvacea, and pour it out to absorb moisture. Fly the fresh shellfish and shrimp separately, pour them out, and filter out the water. Cook in oil, sprinkle with Shao wine, add light soup, fresh scallop, fresh shrimp, fresh crab meat, Chinese cabbage, fresh straw mushroom and horseshoe meat, bring to a boil, add light milk and coconut juice, mix well, add 6 grams of refined salt and 3 grams of monosodium glutamate, and sprinkle with pepper.