Accessories: 2 tablespoons ginger juice and 2 tablespoons garlic juice, chopped green onion cooking wine, egg white starch salt, monosodium glutamate, edible oil and sesame oil.

Prepare:

1. Wash the shrimp, remove the sand line, slide it away from the back with a knife, and then add a little salt, cooking wine, egg white and starch.

2. Slice the chicken breast with an oblique knife, then add a little ginger juice, salt, cooking wine and egg white starch to catch it evenly (I forgot to take the chicken breast in the picture).

3. Thaw the whole shellfish, take out the sandbags and wash the gills for later use. Thaw the shellfish, add some egg whites and starch, and stir well.

4. Viscerate the sea cucumber, wash it, cut it into pieces with an oblique knife and blanch it for later use. Blanch the cut squid flowers (I bought them directly). Slice the winter bamboo shoots and blanch them.

5. Slice the crab stick.

6. Use a small bowl to adjust the salt cooking wine monosodium glutamate ginger juice garlic juice starch into sauce.

Making:

1. Now put the shrimp and scallops in the oil pan, slide them out, and then put the chicken breast in the oil pan, slide them out.

2. Leave cooking oil in the pot, add chopped green onion and stir-fry until fragrant. Add shrimp, shellfish, chicken breast and winter bamboo shoots and stir-fry for a while, then add the whole sea cucumber and squid shell, and finally add crab sticks and stir-fry. Pour the sauce into a small bowl, stir well and sprinkle with sesame oil.