ingredients: 1g of quail eggs, 5g of egg cake, 8g of cooked pork tripe, 5g of Coprinus comatus, 3g of ham, 5g of water melon, 5g of fresh squid and 1g of ginger. Seasoning: 8 grams of peanut oil, 6 grams of salt, 2 grams of monosodium glutamate, 1 gram of sugar, 3 grams of Shaoxing wine, a little pepper and 1 gram of cooked chicken oil.

Method:

1. Cooked quail eggs, shelled, sliced egg cake, cooked pork tripe, Coprinus comatus, ham and fresh squid, peeled and sliced water melon and ginger.

2. Boil water in the pot. When the water boils, add Coprinus comatus, pork tripe, fresh squid and Shaoxing wine, cook for a while with medium heat, and then remove and wash.

3. Put oil in another pan, add ginger slices, pour soup, add quail eggs, egg cakes, cooked pork tripe, Coprinus comatus, ham, fresh squid and water melon, add salt, monosodium glutamate, sugar and pepper, pour in cooked chicken oil and take out.

Cooking points:

When the water melon is cut, it should be soaked in clear water immediately to avoid blackening, and the taste should be fresh.