1. Cut the bean jelly into 3CM cubes, chop the bean paste and lobster sauce, dice the pickled mustard tuber and mince the onion for later use.

2, put water in the pot to boil, use a colander to put rice paste on the plate for later use.

3. Heat the oil in the wok, add the lobster sauce, stir-fry the bean paste, add a little chicken essence to taste, pour it on the bean jelly, pour the red oil, and then sprinkle with mustard tuber and chopped green onion.