Recipe practice:

1. Peel the grapefruit skin, boil it in a pot 10 minutes, and soak it in cold water. Cut the grapefruit skin into triangles.

2. Chop the meat, fish and shiitake mushrooms, put them into a large basin, add appropriate amount of oil, minced onion and ginger, salt, sugar, peanuts and perilla starch, fully stir and transport them in one direction.

3. Fill the mixed minced meat into the inner surface of grapefruit skin and coat it with some egg liquid.

4. Fry the fleshy side of grapefruit skin in a frying pan until golden brown. Pick it up when it is ready.

5. Heat the oil in the pan to 60% heat, add Jiang Mo, lobster sauce and garlic, stir fry until fragrant, pour in the prepared sauce and thicken with grapefruit peel for 20 minutes.