Shrimp: after washing, remove the shrimp line (removal method of shrimp line: use a toothpick to pass through 2~3 sections of shrimp, because there is sand in the shrimp line, so it must be removed), put a proper amount of water in the pot, add onion, ginger and pepper, and blanch the shrimp with water, and you can add less salt, because the shrimp has a little salty taste;

Crab: washed and steamed in a pot;

Squid: Wash, cut litchi flower knife, heat oil, stir-fry in a pot, and it is best to adjust the seasoning in a small bowl first (according to personal taste). Stir-frying time should not be too long to prevent squid from being overcooked;

Clam: directly boil, add onion and ginger;

Stir-fried shrimps (I made them myself): Wash the shrimps and cook them with Jiang Shui onions until they are 6~7 ripe. Personally, I prefer to eat more easily when cooking, so I will cut the shrimp in half and peel off the shell. Then heat the oil in the pot, stir-fry the onion and ginger, and prepare the seasoning in advance. Add seasoning, and shrimp brains will generally fry. This dish was first fried with oysters and shrimps that I didn't finish in the restaurant. The seasonings are as follows: salt, beer, soy sauce, oil consumption, pepper ... The dish that comes out at the same time is homemade black pepper beef tenderloin. )