Ingredients: 200 grams of fresh shrimps, 100 grams of dried sea cucumber, 150 grams of winter bamboo shoots, 150 grams of pork belly, 200 grams of ginger slices, 10 grams of green onion sections, 20 grams of minced ginger, 20 g of minced green onions, 50 g of egg white, 1 refined salt, 10 g of pepper 3 grams of powder, 30 grams of cooking wine, 10 grams of MSG, 10 grams of chicken essence, 10 grams of sugar, 10 grams of sesame oil, 25 grams of broth, 350 grams of broth

Preparation method:

1. Wash and chop the shrimps into puree, add refined salt, Stir the egg whites well; put the sea cucumber into the pot, add ginger slices, green onion sections, cooking wine, chicken essence, and stock to taste, remove and cut into fine pieces; cut the winter bamboo shoots into fine pieces, put them into a boiling water pot and add a little water to remove them.

2. Peel and wash the pork front meat, mince it into minced meat, add refined salt, pepper, cooking wine, sugar, MSG and appropriate amount of water and stir evenly, then add shrimp paste, water-fried sea cucumber granules, Mix winter bamboo shoots, minced ginger, minced green onion, and sesame oil and serve.

Note:

1. Shrimp must be fresh; water-cooked sea cucumbers must be fed in advance to prevent astringency; the fat-to-lean ratio of pork sandwich meat is 6:4.

2. Chicken and other seafood can also be used to make the three-fresh stuffing; mushrooms can be used instead of winter bamboo shoots; if pork is not included in the stuffing, pig fat or lard should also be added. Increase the moist texture of the filling.