Ingredients: steamed rice1000g eggs150g.

Ingredients: chicken 40g ham 50g shrimp 5g scallop15g mushroom (fresh) 25g duck gizzard 30g sea cucumber (soaked in water) 25g bamboo shoots 25g peas 25g chicken breast 50g.

Seasoning: yellow rice wine15g shallot15g lard (refined) 25g salt10g.

Production method:

1. Wash shrimps, add proper amount of egg white, starch and water, stir well and size;

2. Soak scallops in water and wash them for later use;

3. The mushrooms are pedicled and washed;

4. Wash and cook the duck gizzards;

5. Peel the winter bamboo shoots, wash and cook them;

6. Remove the roots of the onion, wash it and cut it into powder;

7. Wash and cook the chicken breast;

8. Cut the sea cucumber, chicken, ham, duck gizzard, mushrooms, bamboo shoots and pork into cubes;

9. Knock the eggs into a bowl, add 5 grams of refined salt/kloc-0 and 5 grams of chopped green onion, and beat them evenly;

10. Put the pot on fire, scoop in cooked lard, heat it, add shrimps, and take them out;

1 1. Add diced sea cucumber, diced chicken, diced ham, scallops, diced mushrooms, diced bamboo shoots, diced duck gizzards and diced pork, stir-fry, add 25ml of yellow wine, refined salt and chicken broth, bring to a boil, and put them in a bowl for assorted topping;

12. Put the pot on fire, add cooked lard, and when it is heated to 50%, pour in egg liquid and stir-fry, add rice and stir-fry, pour in half the topping and continue to stir-fry;

13. Divide 2/3 of the rice into small bowls, pour the remaining toppings, shrimps, peas, chopped green onion10g into the pot, stir-fry with the remaining rice in the pot, and put it in the bowl to cover the surface.