200 grams of Yunnan zucchini (smaller zucchini can be used instead), 200 grams of Arctic shell and 20 grams of fresh lily. XO sauce 30g, salad oil 30g, salt 5g and monosodium glutamate 5g.

working methods

1, Yunnan Cucurbita moschata, and cut into pieces with a thickness of 1 cm with a 45-degree oblique knife; Wash the shell, simmer in boiling water for 1 min, and take it out for later use; Wash the lily and set aside.

2. Add salad oil to the pot, add XO sauce and stir-fry for 2 minutes until it is 70% hot, add Yunnan Cucumber Slices, Lily and Arctic Shell and stir-fry for 3 minutes, then add salt and monosodium glutamate to taste, and take out the pot.