1. Material: 250g fresh shellfish (pickled). Accessories: 75g of Xia Guo, 25g of celery, 0/0g of straw mushroom slices/kloc-,2g of cauliflower (sliced carrot) and 5g of onion. Seasoning: salt 1g, monosodium glutamate 3g, sugar 2g, pepper 0.05g, wet starch 5g, sesame oil 5g, soup 15g, peanut oil 10g.

2. Air-transport the fresh shellfish to medium-ripe, and then put them into the celery section. When the fresh shellfish are eight ripe, put them in a colander to drain the water. Fry, add peanut oil and heat it to 50%, add Xia Guo, add fresh shellfish and celery, add oil and pour it into a colander to drain. Mix salt, monosodium glutamate, sugar, pepper, wet starch, sesame oil and soup into a bowl of juice.

3. After the pot is on fire, add straw mushroom slices, shallots and flower heads, stir-fry with the remaining oil, add fresh shellfish and celery, pour in bowl juice, stir-fry with high fire, and pour in chicken oil.