1, the main ingredients: rice (steamed) 1000 grams, 500 grams of eggs.

2, ingredients: chicken 40 grams, 50 grams of ham, 5 grams of shrimp, 15 grams of dried scallops, 25 grams of shiitake mushrooms (fresh), 30 grams of duck gizzard, 25 grams of sea cucumber (immersed in water), 25 grams of asparagus, 25 grams of peas, 50 grams of chicken breast.

3, shrimp washed, add the appropriate amount of egg white, starch, water and stir well batter;

4, dried scallops soaked in water, washed, standby;

5, Shiitake mushrooms, removed, washed;

6, duck gizzard washed, boiled;

7, asparagus peeled, washed, boiled;

8, green onions remove the roots and whiskers, washed, minced;

9, chicken breast cleaned, boiled;

10, sea cucumber, chicken, ham, duck gizzard, mushrooms, bamboo shoots, pork are cut into small square dices;

11, eggs knocked into a bowl, add 20 grams of salt, 5 grams of minced scallions, whisked evenly;

12, the pan on the fire, scooped into 75 grams of cooked lard to heat up, put shrimp slipped through, fishing;

13, into the sea cucumber, chicken, ham, dried scallops, mushrooms, bamboo shoots, duck gizzard, pork stir-fry, add wine, 10 grams of salt, chicken broth 25 ml, boiling, into the bowl for the assorted toppings;

14, the pot on the fire, add 150 grams of cooked lard, burned to 50 percent hot, pour in the egg scrambled, add the rice stir-fry, pour half of the toppings, continue to stir-fry;

15, the rice, the rice, the toppings, continue to stir-fry;

14, the rice, the rice, the toppings, the topping;

15, 2/3 of the rice into a small bowl, the remaining toppings and shrimp, peas, green onion 10 grams poured into the pan, with the remaining rice in the pan together with the stir-fry, served in a bowl to cover the surface that is complete.