Accessories: Lentinus edodes (fresh) 25g winter bamboo shoots15g ham 40g sea cucumber (soaked in water) 50g scallop 25g.

Seasoning: salt 1 0g monosodium glutamate 3g yellow rice wine 1 0g ginger 1 0g scallion120g lard (refined), with appropriate amount each.

The practice of assorted hashima:

1. First, scald the live Hashema to death with boiling water, put it in a cold water basin, wash and peel it, chop off the tips of claws, open it from the back, take out the internal organs and wash them with water.

2. Slope the mushroom slices with blades. Slice the ham horizontally; Sea cucumber slope cutting blade; Cut the winter bamboo shoots into elephant eyes; Hashema cut in half. After cutting, they are all scalded with boiling water to remove and control the clean water. Ripped scallops; Wash onion and cut into sections; Wash ginger and slice it for later use.

3. Put lard in the spoon, fry with onion and ginger pieces, add chicken soup, add refined salt, Shaoxing wine, monosodium glutamate, mushrooms, winter bamboo shoots, sea cucumbers, scallops, hash browns and ham, boil, skim the floating foam, stew for five minutes, take out onion and ginger pieces, and serve in a bowl.

For more information about assorted hashima, see Mint.com Food Bank /shiwu/shijinhashima.