250g of fresh shellfish, 25g of bamboo shoots, and 0/5g of water-borne mushrooms/kloc-.

condiments

40 grams of oil, 2 grams of monosodium glutamate, 75 grams of fresh soup, 5 grams of onion salt, 2 slices of ginger, water starch and cooking wine 15 grams, sesame oil 10 grams.

manufacturing method

(1) cut scallop meat into 2 pieces; Remove the pedicels of mushrooms, wash them and cut them into small pieces; Cut the onion into small pieces; Ginger is cut into fine powder.

(2) Put water into the pot, bring it to a boil, blanch the fresh shellfish, bamboo shoots and mushrooms, take them out and drain them.

(3) Heat the wok and drain the oil. When the wok is hot, stir-fry the onion and ginger first, then stir-fry the scallops, bamboo shoots and mushrooms several times, add wine, salt, monosodium glutamate and fresh soup to boil, thicken with water starch, and pour the sesame oil out of the wok.