Ingredients: prawn 10, egg tofu 3 pieces, Flammulina velutipes 250g, millet pepper 1, onion 1, Weidameizhen cooking wine 1 spoon, salt 1 spoon, corn starch, edible oil, sauce and Weidamei.

1, prepare materials.

2. Remove the head and shell of prawns, wash the shrimp line, add 1 tablespoon of Weidamei cooking wine and 1 teaspoon of salt, and marinate for later use.

3. Cut the egg tofu from the middle, then gently pour it out and cut it into thick slices. Remove the roots of Flammulina velutipes and wash it. Cut the onion into chopped green onion, and cut the millet pepper into rings.

4. Take a container, add 1 spoonful of delta alcohol oyster sauce+1 spoonful of delta special soy sauce+1 spoonful of delta crystal sugar soy sauce+1 spoonful of white sugar+half a bowl of water, and make a sauce for later use.

5. Put the egg tofu into the starch and wrap it with a layer of starch.

6. Pour a proper amount of cooking oil into the pot and heat it, then add Japanese tofu and fry it on low heat until both sides are golden.

7. Put it aside.

8. Brush the casserole with a layer of cooking oil and add the Flammulina velutipes in turn.

9. Add egg tofu.

10, with shrimp.

1 1, pour in the sauce just prepared.

12, cover the pot and cook for 5 minutes on medium heat.

13, sprinkle with chopped green onion and millet pepper.

14, finished product drawing.