50g of sea cucumber by water method, 50g of squid by water method, 50g of shrimp, 50g of mushroom, 50g of pork stuffing, oil 15g, cooking wine 10g, ginger 10g, 4g of sugar, 2g of monosodium glutamate, salt, onion, water starch, broth, oil and sesame oil.

(1) Clean the sea cucumber room and wipe the blade. Squid double-sided wheat ear knife Shrimp to size, hang up. Add starch, salt and monosodium glutamate into the pork stuffing, stir well and fry into small balls. (2) The sea cucumber and squid are thoroughly cooked. Use warm oil and smooth powder to remove shrimp and control oil. (3) Leave the oil in the bottom of the pot, stir-fry the onion and ginger to give fragrance, add cooking wine, soy sauce, sugar, salt, monosodium glutamate and soup, stir-fry the sea cucumber, squid, meatballs and shrimps, stir-fry the mushrooms, thicken the water starch and pour the sesame oil. Various raw materials can also be stacked separately when loading.