1. pork plum blossom meat washed, peeled, cut into slices after the knife into silk, and then cut into dices, chopped

2. sea shrimp washed, shelled, cut into small dices

3. green onion was washed and cut into slices, garlic peeled and patted and chopped, ginger washed and cut into thin julienne

4. green onion slices, shredded ginger in a small bowl, and then put 10 peppercorns, poured into a small amount of water, soak for ten minutes

5. tofu washed, cut into 1cm thick square slices, cut into 3 cm thick square slices

5. tofu washed, cut into 1cm thick square slices

6. young celery washed, choose to remove the leaves, cut into 3cm long section

7. tea tree mushrooms to remove the root, washed, cut into 3cm long section

8. red bell pepper washed, de-tipped and deseeded, cut into triangular pieces

9. take a flat plate, pour in a little dry cornstarch, the tofu slice Dip both sides in the dry starch

10. Pour a little oil into a pan, heat, and fry the tofu slices on both sides until golden brown, then set aside

11. Take a large bowl, put in the minced pork, diced shrimp, crack an egg, pour in the green onion, ginger, and pepper water (reserve the sliced green onion, ginger, and peppercorns for later use), and then put in the cornstarch for 3 tablespoons, and stir in one direction with chopsticks to make it stronger

12. Bean paste burst incense, pour a little soy sauce, then into the tea tree mushrooms, celery section stir-fry raw, into the shrimp meatballs and tofu slices stir-fry, sprinkle a little salt, and finally into the red pepper diced, stir-fry evenly. Transfer to a dry pan (I use a casserole) in a small fire slowly leaning (read kao, four sound, fire character side leaning), until the celery and tea tree mushrooms become soft and flavorful can be out of the pan on the plate