Materials

Materials: corn kernels (150g), prawns (30g), grass carp meat (134g), mangosteen bamboo shoots (12), dried shiitake mushrooms (4 pcs), Carrots (1/2), eggs (2), chicken soup (600ml), marinade oil (1/2 tablespoon), cooking wine (2 tablespoons), salt (1 tablespoon), cornstarch (1 tablespoon) seasoning concentrate Chicken juice (1 tablespoon), cornstarch (1 tablespoon), pepper (1/5 tablespoon), salt (1/5 tablespoon), sesame oil (1/2 tablespoon)

Method

1. Wash and peel off the shell of the prawns. Cut the shrimp back with a knife (don’t cut it off). Add 1 tablespoon of cooking wine, 1/6 tablespoon of salt and 1/3 tablespoon of cornstarch to a bowl. Mix well and marinate for 10 seconds. minute.

2. Cut the grass carp meat into double slices, put it into a bowl, add 1/2 tablespoon cooking wine, 1/2 tablespoon oil, 1/2 tablespoon cornstarch and 1/5 tablespoon salt, mix well, and marinate for 10 minute.

3. Remove the stems of the soaked mushrooms and cut them into shreds; wash the luohan bamboo shoots and cut them into small pieces; peel and wash the carrots and cut them into cubes; crack the eggs, separate the yolks and leave the egg whites. , stir evenly with chopsticks and set aside.

4. Boil half a pot of water, add corn, mangosteen bamboo shoots and carrots and blanch for 1 minute, then remove and drain the water.

5. Pour 600 ml of clear chicken soup and 1 bowl of water into the pot and bring to a boil. Pour in corn, monkshood bamboo shoots, carrots, shredded shiitake mushrooms and 1 tablespoon of concentrated chicken juice, mix well, cover and bring to a boil over high heat.

6. Pour the marinated fish fillets and shrimp into the pot and cook for 2 minutes. Add 1/2 tablespoon sesame oil, 1 tablespoon cornstarch, 1/5 tablespoon pepper and 1/5 tablespoon salt to taste. Pour in the egg whites and mix quickly to remove from the pan.