120g wreath shell, 12 pieces of golden caterpillar fungus, 30g celery, 30g onion, 30g ripe red pepper,  1.5g salt, 5g beef powder, 3g sugar, 30g oil, 3g starch, 2g sesame oil, 3g garlic.

Collect the only flesh from wreath shell and wash it in the flowing water. Slice it into pieces. Add salt, starch and egg into shell pieces and mix them and fry them slightly in oil which was heated to 120℃. Cut root of celery and strip it of fibre on the front surface of stem. Wash and cut it, parboil it in oil, cover it with mixture of salt and monosodium glutamate. Cut ripe red pepper and onion like celery. Wash golden caterpillar fungus and immerse it in the cold water. Pour oil into pan, add onion and ripe red pepper and roast them for a while. When the onion gives its smell, put the cooked wreath shell, celery, golden caterpillar fungus, minced garlic, the remaining salt, beef powder and sugar into it,  roast them slightly. Add watery starch into them and when it gets thick, spray sesame oil and serve it on plate.