Ingredients

1-2 live crabs, 20 fresh shrimps, 6 fresh oysters, a large handful of live clams, 1 handful of leeks, 2 small bags of vermicelli, 1 bag of enoki mushrooms , half a bowl of olive oil, 1 small bowl of minced garlic, 3 millet peppers, oyster sauce, steamed fish soy sauce, cooking wine, a little chopped green onion, baking sheet, tin foil, chili powder, Sichuan pepper powder, pepper powder, cumin powder, etc.

How to make barbecue seafood platter

1. Wash the leeks and enoki mushrooms, soak the vermicelli until soft, drain the water and place on a baking sheet lined with tin foil (be sure to add enough water Drain (otherwise water will come out later and affect the taste), and evenly pour a small amount of olive oil after arranging them.

2. Remove the shrimp lines from the fresh shrimps and clean them, then use a tablespoon of cooking wine and a tablespoon of steamed fish soy sauce. Marinate for 10 minutes and set aside

3. Add a few drops of lemon juice into the oysters. If not, skip this step

4. Pour the clams into boiling water and add a few tablespoons of cooking wine to blanch them. As soon as the clams open their mouths, fish them out one by one, because they will be roasted in the oven later

5. Remove the gills of the crabs, clean them, add 1 tsp steamed fish soy sauce and 1 tsp cooking wine and marinate for 10 minutes and set aside.

6. Place all the cleaned and marinated seafood on top of the leek, vermicelli and enoki mushrooms

7. Garlic sauce: put half a bowl of olive oil into the cold pot and pour 1 hour Stir-fry minced garlic and appropriate amount of chili millet granules over low heat, stir-fry until fragrant, and pour evenly on top of the seafood. Preheat the oven at 200 degrees for 5 minutes. Bake for 15 minutes. Pour in the mixed sauce and bake for another 5 minutes.

Mixed sauce: 1 tsp oyster sauce + 3 tbsp cooking wine + 4 tbsp steamed fish soy sauce

8. Take the seafood platter out of the oven and sprinkle with chopped green onion