1. Soak squid in warm water repeatedly on low fire, and then soak it in boiling water;

2. Slice ham and Magnolia Officinalis into filaments and soak them in boiling water;

3. Cut 4 pieces of tomatoes, remove seeds and peel;

4. Slice the chicken breast, add cooking wine and salt and pepper noodles to taste, and then mix well with the paste made of egg white and dry starch;

5. Heat the oil in the pot to 40% heat, shred the chicken, gently break it up with chopsticks, and remove it as soon as it is cooked;

6. Pour the remaining oil into the pot, add soup, salt, cooking wine, monosodium glutamate and pepper and mix well. Add shredded ham, shredded magnolia and shredded chicken, mix well to taste, and put the fish into the plate;

7. Heat wok oil, fry squid several times, and add cooking wine, pepper, monosodium glutamate and salt. To make flavor, take it out and cover it on three lines, thicken it with wet starch, add chicken oil, pour it on it, heat the tomatoes, add flavor and put them on the four sides.