1. Material: 300g of fresh shellfish, 20g of winter bamboo shoots, 20g of Tricholoma, 20g of green beans, 10g of onion 1 0g, 3g of egg white10g, 3g of refined salt, 2g of monosodium glutamate, 5g of Shaoxing wine, 20g of wet starch and 20g of chicken oil/kloc-0.

2. Step: cut fresh shellfish into 0.4 cm thick discs; Cut winter bamboo shoots and Tricholoma into 0.4 cm square dices; Cut the onion into 0.5 cm dices; Green beans are cooked and peeled. Add soup, salt, monosodium glutamate and wet starch into a bowl and mix well to form a thick juice.

3. Put the fresh shellfish into the boiling water pot and take them out quickly. Drain and put in a bowl. Add egg white, wet starch and salt and mix well.

4. Put the wok on a big fire, add cooking oil and heat it to 50%, put the fresh shellfish in the wok and fish it out with oil, leave a little oil in the wok, heat it to 80%, add chopped green onion, diced bamboo shoots, diced mushrooms, green beans and fresh shellfish, stir fry a little, cook Shao wine, quickly pour in the prepared sauce, pour in chicken oil, and turn over quickly to eat.