Ingredients
250 g (about 1 cup) fresh milk, 250 g (about 8-9) egg whites, 25 g chicken liver, 25 g crab meat, 25 g marinated shrimp, 25 g fried olive nuts, 15 g cooked lean ham.
Seasonings
3.5 g MSG, 4 g salt, 2 g cornstarch, 500 g (about 1 lb) lard.
Instructions
1. Cut the chicken liver into 2 cm square slices, blanch in boiling water until just cooked, then drain in a colander and set aside; dice the ham into approximately 1.5 cm cubes.
2. Heat the wok over medium heat, add 250 g (about 1 cup) of oil and heat to 140°C (285°F), then add the shrimp and chicken livers and fry until cooked through, then pour into a strainer to drain the oil.
3. Heat a wok over medium heat, add the milk and bring to a gentle simmer, then remove from heat; combine the cornstarch mixed with milk, egg whites, chicken livers, shrimp, crab meat, and ham, then stir everything together evenly.
4. Heat the wok over medium heat, add oil and swirl to coat the wok, then pour the oil back into the oil container. Add 25 g (about 2 tablespoons) of fresh oil, pour in the seasoned milk mixture, and stir-fry while continuously flipping and stirring. Add oil twice during cooking, 20 g (about 1 1/2 tablespoons) each time, and cook until the mixture thickens into a paste. Add the pine nuts, drizzle with 5 g (about 1 teaspoon) of oil, stir-fry until well combined, and serve immediately.