1, shrimp paste 75g, Flammulina velutipes 100g, Volvariella volvacea 150g, Tricholoma 180g. Pork (fat and thin)100g, eggs 200g, coriander 30g. 3 grams of salt, 2 grams of monosodium glutamate, 65438+ 0 grams of pepper, 25 grams of vegetable oil, 3 grams of pepper, 5 grams of onion and 5 grams of ginger. Cut the Flammulina velutipes into sections, cut all straw mushrooms in half, tear the Tricholoma into strips by hand, and blanch the above three mushrooms with boiling water; When the pot is hot, add some oil, add pepper, stir-fry until fragrant, and remove pepper and pepper oil for later use. Heat the pot with vegetable oil, put it into the onion and ginger wok, that is, stir-fry fat shredded pork and fresh shrimp sauce, add 200 grams of chicken soup, three kinds of mushrooms, salt, monosodium glutamate and pepper to taste, sprinkle the egg liquid into the pot, beat off the floating foam, sprinkle coriander powder and pour pepper oil.

2, 200 grams of prawn meat, 350 grams of big row. Pleurotus eryngii150g. Shrimp sauce 10g, ginger powder 3g, thirteen spices 3g, starch 40g, egg white 150g, tender meat powder 5g, monosodium glutamate 2g, chicken powder 2g and soup king 5g. Remove the shrimp line and change the slice. Oil the prawns for later use. Stir-fry shrimp paste, juice (coriander, onion, onion, garlic, carrot and celery), ginger powder, thirteen spices, egg white and starch for later use. Preparation of Pleurotus eryngii broth by stewing. Stir-fry onion and ginger, add shrimp, Pleurotus eryngii and pork chop, cook the prepared monosodium glutamate, chicken powder and starch, and pour out the oil.

3, towel gourd 300 grams, grass shrimp 100 grams. Shrimp sauce 10g, salt, sugar and water starch. Peel the loofah, wash it, and cut it into diagonal strips for later use; Shelling grass shrimp, removing mud intestines, washing and draining water for later use. Put oil on the fire, heat it to 80% heat, saute shrimp sauce, add shrimp and stir-fry until half-cooked, add loofah, sugar and salt, stir-fry evenly, cover with low heat and stew for 2 minutes until loofah becomes soft, then pour in the sauce.