Main ingredients: 100 grams of shrimp sea cucumber (immersed) 100 grams of chicken breast 100 grams of lard 250 grams of water chestnuts 100 grams

Instructions: ham 5 grams of sesame seeds 100 grams of egg whites 30 grams

Seasoning: salt 1 gram of soy sauce 10 grams of pepper 2 grams of starch (corn) 12 grams of yellow wine 20 grams of sesame oil 10 grams of peanut oil 75 grams

Production Process:

1. shrimp to remove the mud intestines, tendons, washed, from the spine slice, sliced into slices;

2. chicken tenderloin, sea cucumber are sliced into 0.2 cm thick slices;

3. water chestnuts, ham are cut into slices;

4. sea cucumber slices into a pot of boiling water slightly scalded and removed, the water;

5. cut a variety of raw materials into a container, plus Salt, monosodium glutamate, soy sauce, yellow wine, pepper, sesame oil and filler into 12 parts;

6. Egg white into a bowl, add wet starch and mix into egg white paste for spare;

7. Pork mesh oil cut into 12 pieces of 12 cm long side of the square piece, spread in the vegetable case, each piece of paste smeared with a little egg white paste, put a filling, rolled into a roll, *** do 12;

8. Steamed on the cage on high heat, remove decant the soup, dipped in egg white paste around the body and then dipped in a layer of sesame seeds, that is, into the dragon bowel;

9. Frying pan with peanut oil, burned to 50 percent hot, into the dragon bowel, deep-fried to the sesame seeds when yellowing out, neatly arranged into the plate that is complete.