Accessories: mushroom (fresh) 50g sea cucumber (soaked in water) 50g fresh shellfish 50g chicken 50g cabbage 50g prawn 70g ham 25g.

Seasoning: peanut oil 25g garlic 10g cooking wine 3g salt 5g monosodium glutamate 3g each.

The practice of three fresh tofu:

1. First cut the tofu into pieces with a length of 4 cm, a width of 3 cm and a thickness of 0.5 cm, then blanch it in a boiling water pot and take it out;

2. The mushrooms are pedicled, washed and sliced;

3. Wash the sea cucumber and slice it;

4. Wash the chicken, cook it in a pot, cool it and slice it;

5. Slice the cooked ham;

6. Shrimp is shelled to get clean meat and sliced with a spatula;

7. Wash the fresh shellfish and cut them into cubes;

8. Put the shrimp slices and diced shrimps into a bowl, add salt to taste, and hang the egg white paste;

9. Slice the shrimps and fresh shellfish with warm oil until soft and cooked, and take them out;

10. Soak mushrooms, sea cucumbers, chicken, cabbage and ham, then take them out and cool them for later use;

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