2. Main ingredients: bergamot 300g, lean pork 100g, auxiliary materials: 4 mushrooms, appropriate amount of shrimp skin, and seasonings: oil, salt, sugar, raw flour, coriander and sesame oil.

3. Marinate the lean slices with oil, salt, cornmeal and a little sugar for later use;

4. Soak the mushrooms in advance, and then cut them into strips of appropriate size;

5. Wash and drain the shrimps for later use;

6. Put about three bowls of water in the casserole, and blanch the ginger slices, meat slices, mushrooms, soaked mushrooms and shrimp skins in cold water;

7. When cooking, you can peel off the skin of the bergamot and divide it into four parts;

8. Change the knife and cut it into pieces of appropriate size;

9. Wait for the ingredients in the casserole to roll for a while;

10, then cook the bergamot for about 2-3 minutes, and season with salt.