raw materials: main ingredients: white radish 1g sea cucumber (soaked in water) 25g squid (dried) 1g chicken 3g chicken breast 1g auxiliary materials: cake 2g egg white 5g starch (broad bean) 8g ham 25g mung bean flour 1g beef tendon (soaked). 15 grams of Yulan tablets 8 grams of shrimp 15 grams of seasoning: soy sauce 5 grams of lard (refined) 15 grams of salt 5 grams of monosodium glutamate 2 grams of rice wine 2 grams of appropriate production process 1. Wash and peel the white radish, choose the middle section, and cut it into filaments with a thickness of 2 mm and a length of 6 cm; 2. Soak shredded radish in cold water for 2 minutes, take it out and drain it, put it into dry starch and mix well, spread it on a cage cloth and steam it for 5 minutes; 3. Take out the steamed shredded radish and let it cool, then shake it off in cold water, take it out and drain it, sprinkle with 3 grams of refined salt and mix well; 4. Then steam in a cage for 5 minutes to obtain vegetarian swallowtail, and put it in a large pot after being caged; 5. First, soak the dried squid in cold water until soft, tear off the blood film, soak it in alkaline water (5 grams of soda ash and 1 ml of cold water), press on a heavy object, and soak it for 4-5 hours to make it swell; 6. Then fish it into clear water and soak it repeatedly until the squid is thick and transparent. When it is elastic, put it into clear water and add a proper amount of natural ice for later use. 7. Wash and cook the chicken; 8. Soak the magnolia slices and wash them; 9. Slice sea cucumber, squid, magnolia slices, tendon and cooked chicken into rectangular slices about 5 cm long and 2 cm wide; 1. Blanch the hair pieces in boiling water respectively; 11. Then cut the ham into rectangular pieces; 12. Put the dried seaweed and the sliced ingredients on the vegetarian swallowwort in the pot at intervals; 13. Chop the raw chicken breast into mud, add egg white, wet starch and refined salt to make it strong; 14. Add 1 ml of clear soup and cooked lard, mix well and put it in a small bowl; 15. 1 grams of red and green cakes are cut into pieces; 16. Cut the red cake into petals, make the green cake into pairs, and make it into a peony shape; 17. Put the peony-shaped cake on the chicken paste in a small bowl, steam it in a cage, take it out and put it in the center of the pot; 18. Put the soup pot on a strong fire, add 9 ml of clear soup, add refined salt, soy sauce, yellow wine and cooked lard, boil the soup to taste, and serve in the pot. Process Tips 1. Choose the middle part of fresh white radish without chaff, cut into 6 cm long filaments, soak in cold water for 2 minutes to remove the odor, and remove and drain the water for later use; 2. Peel the chicken breast slices, put a piece of skin on the case with brown eyes down, put the chicken breast meat on the skin, hit it with the back of a knife, and pick the ribs while hitting it (point some water in the middle to prevent the knife from sticking) until it is mushy; 3. When mixing the chicken paste, be sure to add cooked lard, which can increase the flavor of the dishes and ensure the cake is soft and tender; This dish needs 1g of red and green cakes. Recipes are similar to white radish: white radish should not be eaten with carrots, oranges, persimmons, ginseng and American ginseng. Sea cucumber (soaked in water): sea cucumber participates in vinegar; Should not be taken with licorice. Chicken: Chicken should not be eaten with pheasants, turtles, mustard, carp, crucian carp, rabbit meat, plums, shrimps, sesame seeds, chrysanthemums, scallions and garlic. Eating with sesame and chrysanthemum is easy to be poisoned; Eating with plums and rabbit meat will lead to diarrhea; Eating with mustard will get angry.