2. Accessories: 50 grams of bread crumbs, 20 grams of lobster slices, 200 grams of eggs, 0/5 grams of coriander/kloc, and 50 grams of winter bamboo shoots.

3. Seasoning: 7 grams of shallot, 2 grams of pepper, 5 grams of salt, 45 grams of starch (broad bean), 2 grams of pepper 1 g, ginger, pepper and salt 1 g, sesame oil 15 grams, yellow rice wine 15 grams, and lard (refined).

4. Wash the onion and cut into pieces; Wash and cook crab meat;

5. 2 grams of pepper, 5 grams of onion and 2 grams of salt are mixed together and mashed into mud to make onion salt and pepper;

6, lobster slices, washed;

7, bamboo shoots to the old skin, washed, cut into filaments;

8. Wash ginger and cut into pieces;

9. Wash coriander and cut into sections;

10, peeling 10 prawn into anchovies;

1 1, anchovies and shrimps are sized with a little refined salt, 5g of dry starch and 30g of egg white;

12, put the pot on the fire, scoop in a little cooked lard and heat it, then add the shredded ginger and stir-fry it slightly;

13, add crab meat, add yellow wine, chicken soup and refined salt and stir-fry to taste;

14, thicken water starch, take out of the pot, and let it cool;

15. Take 15g crab roe and put it in a bowl for later use. Sprinkle pepper and chopped green onion, add shrimp and mix well to make stuffing.

16, with onion salt and pepper, 75 grams of eggs into onion salt and pepper paste; 15. Add 75g eggs and 5g dry starch to make whole egg liquid;

17, pat the dry starch on both sides of the pig net oil evenly one by one, spread it on the chopping board, and spread it with onion, salt and pepper egg paste;

18. Install tail shrimp in one corner of each net oil;

19, and divide the stuffing into 10 equal parts, and wrap it on clean oil to form a cone;

20. Wipe the whole egg paste outside and touch the bread crumbs;

2 1. Tie bamboo shoots into gourd, shrimp and crab blanks;

22. Put the pot on the fire, scoop in peanut oil, and when it is 60% hot, add cucumber, shrimp and crab, fry thoroughly, and then take it out;

23. When the oil temperature rises to 70% heat, fry the gourd, shrimp and crab until golden brown, take them out and put them around the big disk;

24. Sprinkle sesame oil and sprinkle with pepper and salt;

25. Put the lobster in a 60% hot oil pan, fry it until it is fluffy and mature, and pile it in the middle of the plate;

26. Put crab roe on it and decorate it with coriander.