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1. Peel the grapefruit peel, put it in a pot and boil for ten minutes, then soak in cold water. Cut the grapefruit peel into triangle shapes.
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2. Chop the meat, fish and shiitake mushrooms, put in a large basin, add appropriate amount of oil, scallion and ginger, salt, sugar, peanuts, and perilla starch. Stir fully in one direction and transport.
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3. Fill the mixed minced meat into the grapefruit peel and spread some egg liquid on the surface.
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4. Use the frying pan to fry the fleshy noodles with the grapefruit skin until golden brown. Pick it up after you're done.
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5. Put the oil in the pot and heat it to 60% heat, add the minced ginger, tempeh, garlic, saute and add water, pour the pre-prepared sauce and the grapefruit zest together to simmer for 20 minutes to thicken.
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