Eight treasures ｜ Party Kitchen ――Recipe transcription of party kitchen

Remove the shell and back of the shrimp, rub it with salt and sake, wipe off the water after about 10 minutes, sprinkle with potato starch and boil it.

Season the chopped pork with sake and dark soy sauce, knead it, and sprinkle it with potato starch after about 10 minutes.
Rehydrate the wood ear mushrooms with water and cut into appropriate sizes.
Peel the carrots and cut them into strips.
Cut the Chinese cabbage into pieces of appropriate size and chop the leaves.
Slice the boiled bamboo shoots into thin slices.

Put (A) in a bowl and mix.

Heat the cooking oil (outside the amount) in a frying pan and fry the pork over high heat to remove it.

Add salad oil as needed, add carrots, bamboo shoots, and Chinese cabbage in that order over high heat and fry.

When it's cooked to a certain extent, add the pork, boiled shrimp, quail eggs, and wood ear mushrooms and entangle them.

Add seasoning and heat over medium heat. Add the desired amount of pepper to taste.

When the vegetables are tender and tender, mix the potato starch and water to make a water-soluble potato starch, and add it while mixing well to thicken it.