1. Ingredients: 200 grams of dried tofu, 180 grams of tenderloin, 10 shrimps, 6 scallops, 80 grams of edamame, 10 mushrooms, 2 wild rice, salad Appropriate amount of oil, 2 tablespoons of sweet noodle sauce, a little salt, 1 tablespoon of bean paste, 2 tablespoons of ginger juice, 1 tablespoon of ginger sauce, appropriate amount of starch, 2 tablespoons of sugar, a little chicken powder, 1 tablespoon of sesame oil, 2 tablespoons of cooking wine, appropriate amount of minced ginger .

2. Soak the mushrooms in advance, wash and cut into small dices. Peel, wash and cut the wild rice into small dices. Blanch the diced wild rice and edamame seeds, take them out and set aside. Wash the scallop meat and shrimp and season them with salt. , cooking wine, ginger juice and starch, mix well and marinate for a while.

3. Wash the tenderloin and cut it into small dices. Marinate it with salt, cooking wine, ginger juice and starch for a while. Cut the dried tofu into small dices and set aside. Heat the oil in a pan and sauté the minced ginger until fragrant. Add the diced tenderloin and stir-fry until it changes color and set aside. Also stir-fry the shrimp and scallops until they are tender and tender.

4. Put in another oil pan, first add diced tofu and shiitake mushrooms and stir-fry for a while, then add diced wild rice and edamame seeds that have been soaked in water and stir-fry for a while. Add sweet noodle sauce and edamame seeds in the middle of the pan. Stir-fry the bean paste and Jingela sauce (if not, add some hot sauce) until fragrant, then stir-fry evenly, add an appropriate amount of sugar and stir-fry evenly, add an appropriate amount of water and cook until the soup boils and thickens, add the fried diced meat , add shrimp and scallops and stir-fry evenly.

5. Taste to see if you need to add salt. Drizzle with sesame oil, sprinkle with chicken powder and stir-fry evenly before serving.